Saturday, November 16, 2013

Pumpkin Roll...

One of my very favorite seasons is finally peeking around the corner...Fall! And I won't deny it, I've heard in some states people have already had snow! But here, where it doesn't ever snow, Fall comes slower. It's been amazing watching God's creation change every day. He is good to us!

The chilly weather blew in on the rain clouds shirt tails last week, sending us up into the attic to pull down our sweaters and long sleeved shirts. We made a pot of coffee and pulled out all our issues of Food Network and Southern Living. If there's one thing all of us girls love around Fall, it's being in the kitchen! All of a sudden, it feels like we are running out of time for all we want to bake and cook before Thanksgiving...or Christmas even! It all seems so close! We were talking about how last year we started Baker Street recipes and weren't able to post as much as we wanted. This holiday season and into the new year, we hope to blog more about our baking adventures!


Pumpkin Roll


  • 3/4 cups all purpose flour
  • 1 cup white sugar
  • 1 teaspoon baking soda
  • 2 teaspoons pumpkin pie spice
  • 1 cup pumpkin puree
  • 3 eggs
  • 1 teaspoon lemon juice
  • 2 Tablespoons confectioners sugar
  • 1 (8 ounce) package cream cheese (softened)
  • 1/4 cup butter
  • 1 teaspoon vanilla extract
  • 1 cup confectioners' sugar



  1.  Preheat oven to 375 degrees F (190 degrees C). Grease and flour a 9x13 inch jelly roll pan or cookie sheet.
  2. In a large bowl, mix together flour, sugar, baking soda, and pumpkin pie spice. Stir in pumpkin puree, eggs, and lemon juice. Pour mixture into prepared pan. Spread the mixture evenly.
  3. Bake at 375 degrees F (190 degrees C) for 15 minutes.
  4. Lay a damp towel on the counter, sprinkle it with confectioner's sugar, and turn the cake onto the towel. Carefully roll the towel up (lengthwise) with the cake in it. Place the cake-in-towel on a cooling rack and let it cool for 20 minutes.
  5. Make the icing: In a medium bowl, blend cream cheese, butter, vanilla, and sugar with a wooden spoon or electric mixer.
  6. When the cake has cooled 20 minutes, unroll it and spread icing onto it. Immediately re-roll (not in the towel this time), and wrap it with plastic wrap. Keep the cake refrigerated or freeze it for up to 2 weeks in aluminum foil. Cut the cake in slices just before serving.

Something that we really enjoyed doing was making our own pumpkin puree with pumpkins from our local produce stand. It is a little more involved though and canned puree works just great!

Cinnamon...I love it:)

The fresh lemon gives it a slight citrus taste. You could even grate some peel into the batter!

We lightly greased our baking pan and then placed wax paper over that. Your cake will come out of the pan so much easier.

Note: We have wrapped our cake in a damp towel and also in parchment paper. We cannot recall why we tried two different methods but we do remember they both worked and the roll was beautiful!

It helps to have an extra set of hands when the rolling begins.

Everyone loved this recipe! It looks pretty and tastes delicious!

1 comment:

  1. I LOVE me some pumpkin roll! Along with a cup of hot chai..yummy!