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Just a Pinch

Monday, October 14, 2019

Our Family Favorite Pumpkin Roll

Neither my mother or my mother-in-law made Pumpkin Rolls.   One of our first pumpkin rolls we purchased from the Amish roadside stand and we have been hooked ever since.   Through the years I have tried to make pumpkin rolls with no luck meaning a lot of broken cake rolls.   A few years ago I cam across this recipe and it works lovely every time.   Although I never remove the wax paper to roll in a kitchen a towel.  It is so much easier to just roll up in the wax paper and in the end the wax paper helps to roll it up after  you have spread the filling.

A few key tips are:

Use a 1/2 sheet pan to make  your rolls.

Do not remove from wax paper.  Instead use the ends of the wax paper to help you roll the cake up.

Once the roll has cooled and you unroll it to add the filling there will be a few minor cracks. 
Do not fill those cracks with filling.   Gently spread the filling as to not create more cracking. 

Once you fill and reroll your cake wrap it in saran wrap and place in the fridge for at least an hour for it to set.



A number of recipes call for you to sprinkle with more powdered sugar before serving, but I find that makes the pumpkin much to sweet.   I skip that step.

Here is the recipe................



Click on recipe to open photo.   Right click on photo to save to your computer for printing. 



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