Pumpkin Roll #Sunday Supper #All Things Orange

Pumpkin Roll

We LOVE Pumpkin

It was time again for a gathering of my dear college girlfriends. Two years ago, we met up at the Drake in Chicago and shopped, ate, and giggled till we dropped. I stayed up WAY past my 9 PM bedtime…yes, I’m OLD. The last two years we’ve met back for Homecoming and relived our collegiate days…though again we actually went to bed versus staying up all night like back in the day. Through Facebook, I got requests to bring goodies again to the football tailgate…with something pumpkin and something chocolate topped their list. I had not made this pumpkin roll with a cream cheese filling in years….in fact, I think my college freshman was in early elementary school, so I had to blow bit of dust off the recipe to start the process.


At The Airliner, one of our old haunts…if those walls could talk!!!

An Old Classic from Libby’s

I used the classic Libby’s pumpkin roll recipe with a delectable cream cheese filling…only tweaking the recipe slightly. I added ginger and decreased the amount of cloves and also eliminated the nuts. It may not be perfect tailgate food as it requires a fork, but it certainly disappeared fast!

Pumpkin Roll
Ingredients
Adapted from Libby’s
  • ¼ cup powdered sugar (to sprinkle on towel)
  • ¾ cup flour
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon cinnamon
  • ¼ teaspoon ground cloves
  • ¼ teaspoon ground ginger
  • ¼ teaspoon salt
  • 3 large eggs
  • 1 cup granulated sugar
  • ⅔ cup canned pumpkin (not pumpkin pie filling)
Filling:
  • 8 ounces cream cheese, at room temperature
  • 1 cup powdered sugar, sifted
  • 6 tablespoons butter, at room temperature
  • 1 teaspoon vanilla
  • Powdered sugar, to garnish
Instructions
  1. Preheat oven to 375º. Grease 15 x 10-inch jelly-roll pan; line with wax or parchment
  2. paper. Grease and flour paper. Sprinkle a thin kitchen towel with the ¼ cup of powdered sugar.
  3. Combine flour, baking powder, baking soda, cinnamon, cloves, ginger and salt in small bowl. Beat eggs and granulated sugar in large mixer bowl until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared pan.
  4. Bake for 13 to 15 minutes or until top of cake pops back when gently pressed with finger. Immediately loosen and turn cake out onto prepared towel. Carefully peel off paper. Roll up cake and towel together, starting with narrow end. Cool on wire rack.
  5. Beat cream cheese, remaining powdered sugar, butter and vanilla until smooth. Carefully unroll cake. Spread filling over cake. Reroll cake. Wrap in plastic wrap and refrigerate at
  6. least one hour.
  7. Sprinkle with powdered sugar before serving, if desired.
Yield 10 servings


The #SundaySupper family is using the spirit of the season to inspire you and will be sharing some fabulous dishes at the #SundaySupper table this week, and we do hope that you’ll join us!
Just look at all of the fabulous dishes being offered up this week:
Sunrise  (Breakfast and Brunch)
Paula from Vintage Kitchen Notes is bringing her Orange Ricotta Pancakes
Kris from In The Kitchen with Audrey and Maureen  is making her Sweet Potato Pancakes
Erin from Dinners Dishes and Desserts is baking up some Pumpkin Chocolate Chip Muffins
Heather from Girlichef is bringing Pumpkin Doughnuts with Spiced Buttermilk Glaze
Nicole from Daily Dish Recipes is making Pumpkin Donut Puffs
Patti from Comfy Cuisine is bringing Classic Orange Marmalade
Claire from The Realistic Nutritionist is baking up some Spiced Low-Fat Pumpkin Biscuits
Sunithi from Sue’s Nutrition Buzz is making Spice Pumpkin Ricotta Muffins with Craisins and Walnuts
Wendy from The Weekend Gourmet is cooking up some Pumpkin Maple Oatmeal
Chelsea from Chelsea’s Culinary Indulgence is bringing Pumpkin Spice Donuts with Chai Icing
High Noon (Soups, Salads and Sandwiches)
Renee from Magnolia Days is serving up some Butternut Squash Soup
Beate from Galactopdx is bringing her Carrot Ginger Soup
Jen from Juanita’s Cocina is making some Sweet Potato Salad
Megan from I Run For Wine is making Roasted Butternut Squash and Italian Sausage Soup
Sarah from What Smells So Good is filling our bowls with some Spicy Sweet Potato and Coconut Soup
Alice from Hip Foodie Mom is coming with her Roasted Carrot and Quinoa Salad
Susan from The Wimpy Vegetarian is making Spiced Sweet Potato Cider Soup
Tora from Tora’s Real Food is bringing Butternut Squash and Tomato Soup
Seet Fei from My Trials in The Kitchen is bringing Sweet Potatoes Mini Balls
Melanie from From Fast Food to Fresh Food is making Monty’s Pumpkin Soup
Lyn from The Lovely Pantry is bringing Pumpkin Coconut Soup
Sunset (Dinner and Main Dishes)
Amber from Mama’s Blissful Bites  is bringing Rice and Fig Stuffed Mini Pumpkins
Shelia from Pippis In The Kitchen Again is serving her Roasted Squash and Ricotta with Honey
Patsy from Famfriendsfood is bringing her Carrot Souffle
Elizabeth from The Hand That Rocks The Ladle is making Baked Sweet Potatoes with Maple Pecan Shallot Butter
Laura from Small Wallet Big Appetite is bringing Chicken and Sweet Potato Fritters
Mehereen from Chattering Kitchen is making Sichuan Orange Glazed Chicken with Toasted Sesame Seeds
Tammi from Momma’s Meals is making Hearty Pork Stew
Kristin from Kwistin’s Favorites is making Orange Chicken
Soni from Soni’s Food For Thought is cooking up some Rigatoni with Pumpkin Ricotta Sauce
Shelby from Diabetic Foodie is cooking up some Moroccan Vegetable Stew
Dara from Generation Y Foodie is bringing Butternut Squash Mac and Cheese
Brandie from Home Cooking Memories is sharing a DIY Baked Sweet Potato Bar
By The Bonfire (Sweets, Snacks and Sips)
Carla from Chocolate Moosey is making Pumpkin Tiramisu with Pumpkin Butter Caramel Sauce
Heather from Hezzi D’s Books and Cooks is offering up some Pumpkin Cake Truffles
Shelia from Cooking Underwriter is bringing Sweet Potato Bacon Beet Salsa
Anne from Webicurean  is making some Drunken Pumpkin Bread
Karen from In The Kitchen With KP is making Oven Baked Sweet Potato Chips
Leslie La Cocina De Leslie is making Sweet Potato Atole
Tara from Noshing With The Nolands is bringing Oranges En Suprise
Susan from The Girl in The Red Kitchen is making Pumpkin Chocolate Chip Scone with Pumpkin Glaze
Conni from Mrs. Mama Hen is making Orange Glazed Poundcake
Isabel from Family Foodie is baking up Moist Pumpkin Bread Reisipe
Cindy from Cindy’s Recipes and Writings is baking up a Vegan Pumpkin Orange Cake
Kathya from Basic and Delicious is baking up Butternut Squash and Carrot Bread
Liz from That Skinny Chick Can Bake is serving up Pumpkin Roll with Cream Cheese Filling
Stephanie from The Cookie A Day Challenge is whipping up some Pumpkin Ice Cream Sandwiches
Katie from She Like Ruffles, He Likes Truffles is bringing Pumpkin Harvest Cookies
Nancy from Gotta Get Baked is baking up some Orange Macadamia Dark Chocolate Cookies
Angie from Big Bear’s Wife  is bringing Orange Soda Pumpkin Patch Cupcakes
Katy from Happy Baking Days is bringing Carrot Cake with Orange Icing
In case you lost count, that is fifty eight delectable dishes! I don’t know about you, but my mouth is already watering!
Please be sure you join us on Twitter throughout the day during #SundaySupper.
We’ll be meeting up at 7:00 pm(Eastern) for our weekly #SundaySupper  live chat where we’ll talk about our favorite recipes featuring our favorite fall color.
All you have to do is follow the #SundaySupper hashtag, or you can follow us through TweetChat.
We’d also love to feature your easy go to recipes on our #SundaySupper Pinterest board and share them with all of our followers, too.


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  1. […] baking up Butternut Squash and Carrot Bread Liz from That Skinny Chick Can Bake is serving up Pumpkin Roll with Cream Cheese Filling Stephanie from The Cookie A Day Challenge is whipping up some Pumpkin Ice Cream Sandwiches Katie […]

  2. […] Liz from That Skinny Chick Can Bake is serving up Pumpkin Roll with Cream Cheese Filling […]

  3. […] Liz from That Skinny Chick Can Bake is serving up Pumpkin Roll with Cream Cheese Filling […]

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