My favorite holiday that I go all out for is Christmas, but after this crazy year, I have already been decking out my front porch and home with fall decor. I think many other people are feeling the same way this season.
While we have been mainly staying in during this pandemic, I have been trying to get out and do memorable family activities when we can. Two weeks ago, we went out to a local apple orchard and picked a few bags of apples. My son absolutely loved riding the hayride.
He has been asking to go back just to do that again! With all those apples came tons of apple recipes – from apple crisp, apple cake, apple pie, applesauce, and apple butter.
After going to the apple orchard, we found a local spot that had pumpkins galore to choose from. We picked out several different varieties of pumpkins, including some cornstalks and hay barrels.
Yum, I love the taste of fall. Between pumpkin and apple flavors – oh my! Do you have a preference between apple and pumpkin?
Loading ...I have been wanting to make some pumpkin related treats for the last few weeks, but haven’t been able to find canned pumpkin in stores for months! So you can imagine my excitement when I went to the store the other day and saw an endcap full of canned pumpkin. I may or may not have bought 10 cans! Bring on some Fall treats!
I love pumpkin roll. This is the recipe both my Grandma and Mom have used over the years. Brings back wonderful memories. My hubby is a huge fan of pumpkin roll as well.
The first time I ever made a “roll” style dessert, I was so nervous. I think what made me most nervous was rolling the warm cake into a towel to cool. Then, the second phase of unrolling it to fill with the filling. But trust me, it’s a lot easier than what you think. Plus, if for some reason it doesn’t look the prettiest, you can find flaws with filling or powdered sugar on top. They will never know.
- 3 eggs
- 1 cup sugar
- ⅔ cup canned pumpkin
- 1 tsp lemon juice
- ¾ cup flour
- 1 tsp baking powder
- 2 tsp cinnamon
- 1 tsp ginger
- ½ tsp nutmeg
- ½ tsp baking soda
- 1 cup chopped pecans, optional
- Filling:
- 1 cup powdered sugar
- 4 TBSP butter, softened
- ½ tsp vanilla
- 1 (8oz) cream cheese, softened
- Beat eggs at high speed for 5 minutes.
- Gradually add sugar.
- Stir in pumpkin & lemon juice.
- Sift together flour, baking powder, baking soda, cinnamon, ginger, and nutmeg.
- Fold into pumpkin mix.
- Grease and flour jellyroll style pan - 15x10x1. (You can also line with a sheet of parchment paperwork on bottom.)
- Pour fixture into pan.
- Sprinkle with nuts, if using.
- Bake at 375 degrees for 15 minutes.
- Heavily dust powdered sugar on a clean towel.
- Turn cake onto dusted towel.
- Starting at narrow end, roll towel and all. Cool completely.
- To make filling: mix all ingredients together and beat until smooth.
- Once completely cool, unroll cake and spread filling. roll cake back up.
- Cover with plastic wrap and refrigerate.
- You can clean up edges of roll by cutting off ½" inch off each side.
- Right before serving/cutting, you can sprinkle with powdered sugar.
- Keep leftovers, covered in refrigerator.
Tip #1: If you have leftovers, just re-wrap pumpkin roll in plastic wrap and store in refrigerator for up to 5 days. Or you can freeze up to 3 months. If you do end up freezing, make sure you thaw in refrigerator up to a day in advance before serving.
Tip #2: Even if you grease your jelly roll pan, you can line your pan with parchment paper to help the cake easily separate off the pan.
If you enjoyed this post or tried out this recipe, please leave a comment and rating! Or, share a photo on Instagram and tag #sweetdashofsass or @sweetdashofsass
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