Not a great picture, but this is what it looks like baked in a jelly roll pan.
My sister-in-law gave me this recipe years ago. She used to make pumpkin rolls to sell. I’ve been doing some baking for one of my neighbors. He asked me if I could make a pumpkin roll for some of his friends so I hunted up my recipe and tried it out today. It was much easier and quicker to make than I thought it would be. On my first try, I used a regular cookie sheet which was a size bigger than the size mentioned. It didn’t look quite as nice but it still tasted great.
3 large eggs
2/3 cups plain pumpkin
1 cup sugar
1 tsp. baking soda
1 tsp. cinnamon
1/4 tsp nutmeg
3/4 cups flour
Use canned plain pumpkin (not pumpkin pie filling) or if you have a home grown pumpkin, bake it in the oven first* then measure and blend with the other ingredients.
Mix flour, spices and baking soda in a small bowl. Set aside. Measure cooked pumpkin, and place in blender along with eggs and sugar. Blend well. Add dry ingredients. Blend again until well mixed. Spray an 11 1/2″ X by 15 1/2″ X 1 ” Jelly Roll Pan with Pam or grease with Crisco. Line it with wax paper (or you can use a cookie sheet with sides if you don’t have a jelly roll pan). Then spray the waxed paper with Pam or grease with Crisco then dust with flour. Trim off any excess waxed paper so it won’t smoke in the oven. Pour the blended cake batter into the lined jelly roll pan. Bake for 10-15 minutes at 325-350. I used a lower shelf so it would not get too brown. Watch cake carefully because it suddenly puffs up when done. I had to poke mine with a toothpick to deflate it.
While cake is baking, prepare a clean tea towel spread out flat on the counter. Sprinkle it with confectioner’s sugar, covering an area the size of your pan. I use a flour sifter to distribute it evenly onto the towel.
When the cake is done, remove from oven. Carefully pick up the cake by the two corners of the waxed paper (on the longest side). With the waxed paper facing you, carefully flop the cake face down onto the towel. Peel off the waxed paper. Roll up the tea towel along with the cake starting from the short side, making it fatter rather than long. Let cool over an hour on a wire rack. When cooled, unroll it and top with cream cheese icing then roll it up again, being careful to roll it tight enough so there are no air pockets. I added a bit more confectioner’s sugar to the top with the flour sifter as a final touch.
Mix icing in mixer.
1 8 oz pkg. Philadelphia cream cheese
1 tsp. vanilla
1 cup confectioners sugar
Spread icing evenly then roll up again, this time without the towel. Cover with plastic wrap and refrigerate or freeze.
*To bake a pumpkin, cut in half, remove seeds and place on a cookie sheet or in a shallow pan with some water in the bottom. Bake at 350 for a half hour till tender.