Organic Pumpkin Roll3 organic free-range eggs 1 cup raw turbinado sugar 1 can (15 oz) pumpkin 2/3 cup flour 1 tsp baking powder 1 tsp baking soda 3 tsp organic cinnamon 1 tsp organic nutmeg 1 tsp organic ginger ½ tsp salt Cream Cheese filling: 8 oz organic cream cheese 4 tbsp organic butter, softened ½ cup confectioner’s sugar ½ cup raw turbinado sugar 1 tsp organic vanilla extract In large bowl, combine eggs and sugar, beating with an electric mixer until thick and light yellow in color. Add pumpkin, mixing until blended. In separate bowl, combine flour, baking powder, baking soda, spices and salt. Add to egg mixture, mixing well. Spread batter into greased and waxed-paper-lined baking sheet, enough to cover the sides. Bake at 350 ° for 15 minutes. Remove from oven. Cool for 15 minutes. Place cake upside down on another sheet of waxed paper, sprinkled liberally with powdered sugar. Peel off waxed paper from bottom of cake. Set aside. While cake is cooling, prepare filling. Beat together cream cheese and butter; stir in powdered sugar, turbinado sugar and vanilla and blend until smooth. Evenly spread filling over cake. Roll up cake, making sure not to wrap waxed paper with it. Wrap in plastic wrap. Cover and chill at least 1 hour. Slice before serving. Keep leftover slices refrigerated. This pumpkin roll freezes well, and makes about 9 servings.
I love the holiday season, because it brings out the holiday flavors! Pumpkin being a personal favorite. I was determined to make a pumpkin roll this year! I brought it into the office and it was gobbled up in one day. Check out my “adventure” in pictures, and make on yourself with my personal recipe, it turned out to be such an incredibly yummy dessert!