Susans Perfect Pumpkin Roll Recipes

SUSAN'S PERFECT PUMPKIN ROLL

Steps:

• Set cream cheese and butter out to soften to room temperature. Preheat oven to 375°F. Line a 15x10-inch jelly roll pan with parchment paper and grease and flour the paper. I used Baker's Joy spray to make this step easier. Sprinkle a clean kitchen towel with the 1/4 cup of powdered sugar.
• In a medium bowl, combine flour, baking soda, baking powder, pumpkin pie spice, and salt. In the large bowl of a mixer, beat eggs, sugar, and 1 tsp vanilla until smooth. Add in pumpkin and beat a few more seconds. Stir in the flour mixture. Spread the batter evenly into the prepared pan.
• Bake for 13-15 minutes or until cake springs back when touched. Immediately loosen and flip cake onto prepared towel.
• Carefully peel off the paper. Roll up cake and towel together, starting with the narrow end. Cool completely on a wire rack.
• Beat cream cheese, butter, 1 1/4 cups powdered sugar, and 1 tsp vanilla until smooth. Beat in additional 1/4 cup powdered sugar as necessary to make a good spreading consistency. Carefully unroll cake and spread filing over cake.
• Reroll the cake and wrap in plastic wrap or waxed paper tightly. Refrigerate for at least 1 hour before serving. Slice in 3/4" pieces to serve.

PUMPKIN ROLL I

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Butter or grease one 10x15 inch jelly roll pan.
• In a mixing bowl, blend together the eggs, sugar, cinnamon, and pumpkin. In a separate bowl, mix together flour and baking soda. Add to pumpkin mixture and blend until smooth. Evenly spread the mixture over the prepared jelly roll pan.
• Bake 15 to 25 minutes in the preheated oven. Remove from oven and allow to cool enough to handle.
• Remove cake from pan and place on tea towel (cotton, not terry cloth). Roll up the cake by rolling a towel inside cake and place seam side down to cool.
• Prepare the frosting by blending together the butter, cream cheese, confectioners sugar, and vanilla.
• When cake is completely cooled, unroll and spread with cream cheese filling. Roll up again without towel. Wrap with plastic wrap and refrigerate until ready to serve. Sprinkle top with confectioners sugar and slice into 8 to 10 portions.

PERFECT PUMPKIN ROLL

Steps:

• Beat eggs for 5 minutes. Gradually add the brown and white sugars. Mix the pumpkin, flour, soda, baking powder, lemon juice, cinnamon, ginger, and nutmeg together and add to the egg and sugar mixture. Grease and flour 12 x 15" cookie sheet with sides. Spread evenly. Bake 15 minutes at 375. Cool a few minutes before turning over on a lightweight, smooth fibered towel sprinkled with powdered sugar. Roll cake and towel up (roll the longer edge toward the shorter edge) and freeze for 30 minutes.
• FOR THE FILLING: Cream butter, vanilla, powdered sugar, and cream cheese until smooth. Unroll chilled roll and remove towel. Place roll on foil sprinkled with powdered sugar and spread filling evenly onto the roll within 1/2 to 1 inch of edge. Roll up again, in foil with sugar, and chill. Can be frozen. Before serving, cut off the ends so you have a nice "rolled" appearance with cake and cream cheese.

SUSAN'S PERFECT PUMPKIN PIE

Steps:

• Preheat oven to 425°F.
• Prepare crust. I do not prebake my crust, and it turns out fine every time. Just line the deep dish pie plate with the crust, trim and flute edges, making them kind of high to hold all the filling.
• Beat the canned pumpkin, condensed milk, eggs, and spice at medium speed for 2 minutes. Pour into prepared crust.
• Bake at 425° for 20 minutes, then reduce heat to 350° and continue baking for 40 to 45 more minutes, until set. Cool to serving temperature. Cut into serving pieces before topping with whipped cream.
• WHIPPED CREAM: Chill your bowl and beaters. I like using a stainless steel mixing bowl because it stays cold. Pour cream into bowl and whip on high speed until almost doubled in volume, but not stiff. Sprinkle on the sugar, and continue to whip until sugar is incorporated and it reaches the soft peaks stage. Serve large dollops on top of pie slices.