Pumpkin Roll in Photos

Today My TMTT is a little different.  I don't have permission to share the recipe, however, the recipe can be gotten on-line here  This Pumpkin Roll recipe is from Josi S. Kilpack's book, Pumpkin Roll.  I have been reading this book.  I decided to make a few of the recipes that she shares in her book.  I will show you pictures of my Pumpkin Roll.  It turned out marvelous and was delicious.  Josi is also having a giveaway you can check it out here....

In conjunction with the release of Pumpkin Roll the author, Josi S. Kilpack, and the publisher, Shadow Mountain, are sponsoring a contest for a new iPad. To enter, leave a comment in the comment section of this blog before November 1, 2011. Winners will be announced and notified November 3^rd 2011.
For additional ways to enter, go to www.josiskilpack.com

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For additional ways to enter, go to participating blog sites schedule here, one entry per site you leave a comment, plus other ways to win here
My site 4 the LOVE of BOOKS here is another place

so now for my pictures and be sure to head over to Josi's site and read the first few chapters and download her recipes here.

gather ingredients for Pumpkin Roll

beat eggs

add sugar

add pumpkin

mix in dry ingredients

place in pan

bake in oven

sprinkle powdered sugar on cloth

prepare filling

add powdered sugar to cream cheese mixture

remove wax paper from roll

roll up pumpkin roll

let pumpkin roll cool

unroll cooled roll and spread filling

roll up and chill and enjoy

 WooHoo!  The author has given me permission to supply you with the recipe.  So here it is; however be sure to check out all the recipes in this book for download as a pdf here

Pumpkin Roll
3 eggs
1 cup sugar
1 cup canned pumpkin
1 teaspoon baking powder
1 cup flour
1⁄2 teaspoon salt
1⁄2 teaspoon nutmeg
1 teaspoon ginger
2 teaspoons cinnamon
Filling
1 (8-ounce) package cream cheese (softened)
1⁄4 cup butter, softened
1 cup powdered sugar
1⁄2 teaspoon vanilla
Preheat oven to 350 degrees. Grease a 11x15 jelly roll pan and line the bottom with parchment, wax paper, or a silicone mat. (The cake will stick to the pan otherwise since it’s such a thin layer.) In a medium-sized mixing bowl, beat eggs. Add sugar; mix well. Add pumpkin; mix well. Add the rest of the ingredients; mix well. Pour batter into prepared jelly roll pan (mixture will be thick). Smooth out as evenly as possible. Bake for 20 minutes.
While cake is baking, spread out a large dish towel or flour-sack towel on the counter. Sprinkle with 1⁄4 cup
powdered sugar. After removing cake from oven, immediately turn cake out onto the sugar-coated towel. Remove parchment, wax paper, or silicone mat from bottom of cake. Roll the cake and towel up together the long way. (The towel keeps the cake from sticking to itself; the powdered sugar keeps the cake from sticking to the towel.) Put the towel-rolled cake on a cooling rack and let cool at least 30 minutes.
While cake is cooling, make filling by beating cream cheese until smooth. Add butter and beat until smooth. Add powdered sugar and vanilla. Mix well.
When cake has cooled at least 30 minutes, carefully unroll it from the towel. (It might crack; there’s nothing
you can do about that.) Spread with room-temperature cream cheese filling. Re-roll cake without the towel. Put cake on platter and cover. Refrigerate until serving—at least 1 hour, though 3 hours is best. (I usually cut the roll in half before I put it in the fridge or the freezer so it’s easier to work with.)
Cake freezes well for up to 2 months when wrapped tightly in aluminum foil. Serve chilled or frozen.
Serves approximately 14.



Be sure to leave a comment here on my blog to be entered in this giveaway.  Just for fun why not speculate what might be Josi's next culinary mystery coming out in Spring of 2012?  Then click here to find out how you can get additional entries