(Image source from: Lip-smacking Pumpkin Roll Cake for Thanksgiving)
What's a good Thanksgiving meal without a luscious pumpkin dessert? Agreed, traditional turkey and trimmings are the mainstay of the feast, but a scrummy pumpkin dessert is the quintessential part of the fall gathering. This year, rise above the good, old pumpkin pie and serve something really decadent and different to your guests. To begin with, how about a pumpkin cake roll? Nothing can beat the delight of digging your teeth into a fluffy, cinnamon-spiced pumpkin cake roll that will surely leave your guests reaching out for more. If you are intimidated by the name, know that it's easier to rustle up than you think! A sinfully good alternative to the traditional pie, this one's worth a shot. So gather you pots and pans and warm up your oven because it's cake time!
3 Eggs
3/4 cup All-purpose Flour
2 teaspoons Ground Cinnamon
1 teaspoon Baking Powder
1 teaspoon Ground Ginger
1/2 teaspoon Salt
1/2 teaspoon Ground Nutmeg
1 cup Granulated Sugar
2/3 cup Canned Pumpkin
1 teaspoon Lemon Juice
1 cup finely Chopped Walnuts
Powdered Sugar
1 8 ounce package Cream Cheese, softened
1/3 cup Butter, softened
1 1/2 teaspoons Vanilla
1 1/2 cups Powdered Sugar
Instructions
Allow eggs to stand at room temperature for half and hour. In the meantime, grease a 15x10x1-inch baking pan. Line bottom of pan with waxed paper or parchment paper; grease paper. Set pan aside. In a small bowl stir together flour, cinnamon, baking powder, ginger, salt, and nutmeg; set aside.
Preheat oven to 375 degrees F. In a large mixing bowl, beat eggs with an electric mixer on high speed about 5 minutes or until thick and lemon color. Gradually add granulated sugar, beating on medium speed until light and fluffy. Stir in pumpkin and lemon juice. Beat in flour mixture on low to medium speed just until combined. Spread batter evenly in the prepared baking pan. Sprinkle with walnuts.
Bake about 15 minutes or until cake springs back when lightly touched. Immediately loosen edges of cake from pan and turn cake out onto a clean kitchen towel sprinkled with powdered sugar. Remove waxed paper. Roll towel and cake into a spiral, starting from a short side of the cake. Cool on a wire rack.
Meanwhile, for filling, in a medium mixing bowl beat cream cheese, butter, and vanilla on medium speed until smooth. Gradually beat in 1 1/2 cups powdered sugar.
Unroll cake; remove towel. Spread cake with filling to within 1 inch of the edges. Roll up cake; trim ends. Cover and chill for 2 to 48 hours.
Image and Recipe Source: Better Homes & Gardens
AW: Suchorita Dutta Choudhury
