Wednesday, September 15, 2010

Recipes That Remind Me Of Fall, Part I

To pay homage to the upcoming autumn season (I saw the first changing leaf outside today, so yes, I am boldly proclaiming the days of 100 degree weather are officially behind us), I thought I'd blog a few of my favorite fall recipes for your reading enjoyment - and tasting delight.

Though I know dessert is technically the last course, this recipe deserves to go first because it is died-and-gone-to-heaven delish. Spiced pumpkin cake with a cream cheese filling? You. Betcha.

Image and recipe compliments of my favorite recipe source, The Kitchen Cafe

And besides, I saw my first pumpkins of the season at a roadside farmer's market this past weekend. AND I bought my first set of mums, so like it or not summer, I've moved on. :)

Perfect Pumpkin Roll
1 cup sugar
3/4 cup flour
1 teaspoon salt
1 teaspoon baking soda
1/2 teaspoon cinnamon
3 eggs
2/3 cup mashed (canned) pumpkin
1/2 cup chopped walnuts (optional)

8 ounces cream cheese, softened
1 tablespoon butter, melted
1 teaspoon vanilla
1 cup powdered sugar

Preheat the oven to 350 degrees. Grease a 15 X 10-inch jelly roll pan. Cut wax paper to fit the bottom of the pan and leave an inch overhang on each of the short ends of the pan. Lightly grease the wax paper and sides of the jelly roll pan.

Mix the sugar, flour, salt, soda, cinnamon, eggs and pumpkin in a large bowl. Once mixed, pour mixture over the waxed paper. Sprinkle the walnuts, if using, on top of the mixture. Bake for 14-15 minutes until edges pull away from the sides of the pan and center is done.

Lay a large dishtowel on the counter top (it is best to use a dishtowel without any texture – a tea towel or similar towel works best). Spread a thick dusting of powdered sugar all over the towel. When the cake comes out of the oven, turn the pan upside down on the powdered sugar-laden towel so the wax paper is on the top. Gently peel off the wax paper, being careful not to tear the roll. Starting at one of the short ends, roll the pumpkin cake up with the towel to cool. While the roll is cooling, mix the cream cheese, butter, vanilla, and powdered sugar together until it is light and creamy. Once the roll is cool, unroll and with an offset spatula, carefully spread filling in an even layer over the cake. Roll it up without the towel and place in the refrigerator (covered with plastic wrap or wax paper) for about an hour before serving.

Bon appetit, blogettes!


  1. YUM. I have printed this email, and will be making this!!!

  2. YUMMM!!! I seriously seriously seriously want to make this RIGHT NOW! I love it!

  3. I have never actually had a homemade pumpkin roll, only store bought rolls. I love the store bought versions so I have a feeling I will be obsessed with the homemade one. Can't wait to try it!


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