This time of year is very exciting for our family. Things I'm excited about: the kids are back to school, everyone has the new routine down, my husband's birthday and of course, Pumpkin Roll.
My Mother-in-Law makes a pumpkin roll that you would wait in line for. And, my husband patiently waits for it every autumn. He also reminds me that mine just doesn't have it like his mother's. I can't disagree, hers is better. I don't know if it's the fact that someone else made it or she just has that motherly touch. Either way, I hope you like it, make it and share it. Pay it forward and give this recipe to everyone you know - you will become their favorite person.
3 large eggs
2/3 cup pumpkin
1 cup sugar
1 teaspoon baking soda
1 teaspoon cinnamon
3/4 cup flour
1 cup finely chopped walnuts (I use 1 bag of nut topping)
2 teaspoons softened butter or margarine
8 ounces softened cream cheese
1 teaspoon vanilla
1 cup confectioners sugar
1 teaspoon molasses
Whipping Cream for topping: Optional
1 pint size of heavy whipping cream
3 tablespoons of sugar
1 teaspoon vanilla
Whip for 3 minutes on medium speed, anything over that and just might get butter
Grease a 10 x 15 cookie sheet with shortening (cooking spray). Line with wax paper and then grease again. Mix all the cake ingredients together at a medium speed until the mixture has a smooth consistency. Pour the mixture onto the cookie sheet and spread with a spatula until evenly distributed. Adds nuts uniformly over the mixture. Bake at 350 degrees in preheated oven for 12-15 minutes or until cake springs back.
After letting the cake rest for 1 minute, lightly flip onto a lightly sugared kitchen towel. (Do not use terry cloth, it will stick) Immediately roll cake lengthwise, with towel, and cool in the refrigerator for 30 minutes.
Beat all the filling ingredients until smooth. Unroll cake (don't worry if there is a little cracking, unroll it slowly) spreading the filling over the whole thing. Re roll the cake up, without towel. Wrap in foil and refrigerate until needed. You can make this 1 or 2 days in advance, the longer it sits the better it tastes.
REFRIGERATE FOR 30 MIN.
Our pumpkin roll usually doesn't make it 24 hours in this house, but there are times that I give this as a gift. You can easily wrap it in something you have at the house. I put this one in aluminum foil and Kraft paper. I then wrapped it with a small piece of twine and put a little note on it, with chalkboard paper (purchased at Michael's). You could wrap it in parchment paper, any wrapping paper, a gift bag ... etc.
Serves 10 people or 1 really anxious and grateful Son.
Mrs. Williams comment: I'd like to test that theory about when someone else makes the Pumpkin Roll for you, it's just better. So, feel free to stop by with a roll anytime Mrs. G.
Mrs. Kelly Comment: Um, should I start calling you Ina? Do you and Jeffrey, I mean, Ryan, drive around the Hamptons visiting quaint little wine and cheese shops in your Beamer? Ok, so maybe I'll switch out my standard Libby Pumpkin Roll recipe this year. I love the way you packaged that. You made someone REALLY happy. Also, there are some pretty pictures in there but my favorites are the one of the pumpkin roll and the little guy in the background...and the single shot of heavy cream :)
Mrs. Gosling comment: Ina and Jeffrey are in Paris this week. They asked me to go but I was too busy estate sale-ing and canning tomato sauce for the upcoming winter. Ryan and I will have to catch up with them later. Oh, the life of a JetSetter!!!