Happy Thanksgiving! Thanksgiving is one of my favorite holidays because it's a time to reflect on your life and realize that there are so many things to be thankful for. It reminds me that some of the day-to-day things that stress me out are so insignificant in the grand scheme of things...
In my family, we have a tradition of trying new recipes in addition to making some of the Thanksgiving classics. A few years ago, my mom and I decided to make pumpkin roll instead of traditional pumpkin pie recipe. It became such a hit that ever since then I have been making it every year for both Friendsgiving and actual Thanksgiving! This is also a great recipe for the holidays in general. So if you are looking for a new dessert to try I highly recommend it! I have tried many recipes but this one has been my favorite:
PUMPKIN ROLL RECIPE
2/3 cups of canned pumpkin
1 teaspoon of vanilla extract
1 cup of granulated sugar
3/4 cup of all-purpose flour
1/4 teaspoon of salt
1 teaspoon of baking soda
1 teaspoon of ground cinnamon
1 teaspoon of nutmeg (optional)
For the filling
8 ounces of cream cheese
2 tablespoons of butter
1 teaspoons of vanilla extract
1 cup of powdered sugar
1. Start off by preheating the one to 350 degrees F.
2. Line a pan (15x10") with parchment paper leave a bit on the edges so you can pick it up from the pan after it's baked.
3. Mix dry ingredients first (flour, salt, baking soda, and spices) and then mix the other ingredients in a separate bowl. After that combine the two and spread the batter on the pan.
4. Bake for about 14 minutes.
5. Lift the parchment paper with the cake out onto a flat surface such as a cutting board. While the cake is still hot, roll the cake starting from one end. Do this slowly and carefully so that the cake doesn't break. I have tried this with a thin towel specifically for cooking but found the parchment paper to be more effective and less messy of a process. Once you roll the cake, allow it to cool.
6. As the cake is cooling ( or while it's baking in the oven), mix the filling ingredients. From experience, I would recommend putting the filling into the fridge while you wait for the cake to bake & cool. It will help prevent the filling from being too runny.
7. Once the rolled cake is cooled, unroll it slowly and carefully put the filling into the roll. Make sure to put more at the beginning of the roll as you will start rolling it the cream will move towards the end that way it will be evenly distributed.
8. Let the roll cool for 1-2 hours in the fridge and sprinkle powder sugar before serving the roll! Enjoy!