Classic Pumpkin Roll

 

Classic Pumpkin Roll

Classic Pumpkin Roll

The NCAA football season starts off with the Football Kickoff Classic, a usual pairing of high powered programs.  At our house fall recipes kick off with a power recipe like this yummy Classic Pumpkin Roll.  Pumpkins, chrysanthemums and corn stalks are appearing on doorsteps in my neighborhood and the weather is finally turning a little bit colder.  Fall is definitely in the air so this recipe feels JUST RIGHT!

I’ve altered the traditional Libby’s recipe in a couple of healthy ways.  First, I switched out all-purpose flour with whole wheat pastry flour without any remarkable difference in flavor or moisture.  Second, I used reduced-fat cream cheese for a lower fat option, again without any appreciable flavor difference.  Otherwise, this is a dessert to be eaten once in a while for sure because of all the sugar and fat.  But as desserts go, you can’t go wrong with healthy pumpkin, spiced with cinnamon and cloves wrapped around a luscious filling.  Let the fall season begin!

Classic Pumpkin Roll

Prep Time: 30 minutes

Cook Time: 15 minutes

Total Time: 45 minutes

Yield: 10-12 servings

  • Classic Pumpkin Roll
  • 1/4 cup powdered sugar (to sprinkle on towel)
  • 3/4 cup whole wheat pastry flour
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp ground cinnamon
  • 1/2 tsp ground cloves
  • 1/4 tsp salt
  • 3 large eggs
  • 1 cup granulated sugar
  • 2/3 cup 100% pure pumpkin
  • Filling:
  • 1 (8-ounce) package reduced-fat cream cheese
  • 1 cup powdered sugar
  • 6 Tbsp butter or margarine
  • 1 tsp vanilla extract
  1. Preheat oven to 375° F. Grease 15 x 10-inch jelly-roll pan; line with wax paper. Grease and flour paper. Sprinkle a thin, cotton kitchen towel with powdered sugar.
  2. Combine flour, baking powder, baking soda, cinnamon, cloves 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.
  3. Bake for 13 to 15 minutes or until top of cake springs back when touched. Immediately loosen and turn cake onto prepared towel. Carefully peel off wax paper. Roll up cake and towel together, starting with narrow end. Cool completely on wire rack.
  4. For the filling: Beat cream cheese, powdered sugar, butter and vanilla extract in small mixer bowl until smooth. Carefully unroll cake. Spread cream cheese mixture over cake. Reroll cake. Wrap in plastic wrap and refrigerate at least one hour.
http://insidekarenskitchen.com/classic-pumpkin-roll/

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