Sunday, November 9, 2008

Damn Pumpkin Rolls!

Today's Autumn Image -- more from that wonderful red tree!

Many moons ago, my friend Jane and I would do home art/craft shows, where we would also offer baked goods. One of the most popular recipes was the pumpkin roll, which we would bake together.
Eventually, Jane gave up on the pumpkin rolls, first concentrating on batter breads and then putting all her energy into her fabulous beaded jewelry. I carried the torch for a number of years, till we ceased to do that show.

For the show, I would make 60 or so, and usually under stress. They became known as the "Damn Pumpkin Rolls."

But friends loved them, so since while I don't do them in mass, I continue to bake them each fall on a special order basis.

I thought I'd share the recipe and process with you!

Damn Pumpkin Rolls

(This quantity makes four rolls; it is easily halved.)

Preheat oven to 350 and line two jelly-roll pans with waxed paper.

In a large mixing bowl, beat 6 eggs till frothy.

Add 2 cups of sugar and continue beating.

Then add 1 - 1/3 c. pumpkin puree and 2 t. lemon juice.

Now add (sifted together)
2 c. flour
2 t. baking powder
4 t. cinnamon
2 t. nutmeg

Divide between the two jelly roll pans and if you like (I do) sprinkle with chopped walnuts or pecans.

Bake for 13-15 minutes. (When baking two at once, generally the top rack is done a smidge earlier and this is good, because of the next step.)

On a counter, lay out a tea towel or smooth-weave towel (not terrycloth).

Remove pan from oven and turn out onto towel.

Gently peel back waxed paper. (This can be the tricky part and it's why it really helps to make sure the mixture is pretty evenly spread when you put it in. Otherwise, if parts are thin and get a little overcooked, it's hard to pull the paper off.)

Roll the bread in the towel and let it cool.

While it cools, make the frosting:

2 packages cream cheese (light is OK) at room temperature
1 stick butter at room temp
2 c. powdered sugar
2 t. vanilla

Beat till smooth. Divide in half. Unroll pumpkin bread and frost.
Gently roll it up again.

Sprinkle with powdered sugar.

Cut in half and wrap in clear plastic (and if you like, foil.)


To serve, remove from freezer and slice (it is a soft freeze, so this is easy). Put your plate of slices in the fridge while eating and when you have it for dessert, it will have come down to serving temp.

And it's so pretty!


anno said...

Yum! So pretty... and it looks so delicious! Thanks for posting this recipe!

BONNIE K said...

I admit I am not a pumpkin fan, but these look wonderful.

Janet said...

Yum! Those sound so good. I saved the recipe and will try them. Thanks for sharing it with us.

Anonymous said...

I just got home and have read your pumpkin roll blog. Yum. I'm supposed to shop but will end buying only these ingredients!!!! Love the pictures!
Will be back later to read everything I've missed.

JessInFocus said...

They look so yummy! Thanks for sharing!

Rosa said...

Damn GOOD pumpkin rolls, I say! YUM!

Becca said...

That tree is spectacular - haven't the reds been especially startling this year?? Love it!!

I'm laughing about the "damn pumpkin bread" because my mom makes "damn banana bread" too ;)
It sounds delicioius, despite its name!

Annie said...

I am a baking disaster. Just looking at the direction made me dizzy. But, OH, I would just love to dive into one of those yummy delights.

Joanne Huffman said...

the pumpkin rolls look pretty damn tasty.


robin-bird said...

Dear jeanie, here i am! yeah!! i decided to join rachel at work today for her 8 hour shift so i could have a little on-line time to visit everyone without the pressure of connection issues.
so i see this pumpkin roll and think oh yum would i ever love that..but then i see it is made by an expert (you) who has successfully rolled away for nearly a decade and probably made thousands of these. i love all the ingredients and i might have to try it for thanksgiving... my favorite holiday.
thank you dear jeanie for all the loving kindness you offer me :)

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