It seemed like fall would never come and yet, here we are and it's October already. Here in Dallas, it doesn't quite feel like fall yet, with temperatures still in the 90's! Though of course that doesn't mean it's too early to start making some of those pumpkin recipes :)
I've never had or made a pumpkin roll before, or any other kind of roll for that matter. I was originally going to make the traditional pumpkin roll but then I found a recipe that combined the flavors of pumpkin and orange and it intrigued me. So I decided to make both :) I was honestly a little intimidated by the idea making my own roll, but it really wasn't that difficult.
The Pumpkin Orange Cake Roll is a very light and airy cake, and its pumpkin/orange flavors are complimentary but understated. It was good, but I'm not sure its flavors and texture are for everyone. Personally, I would rate it 3 stars and I'm not sure if I will make it again. That said, if you read the reviews on the website, there are tons of people who gave it 5 stars. So, maybe give it a whirl and see if it's something you like. The more traditional combination of pumpkin and cream cheese, however, is sure to be a crowd pleaser.
Traditional Pumpkin Roll
1/4 cup powdered sugar (to sprinkle on towel)
3/4 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon (next time I'd like to add 1 tsp)
1/2 teaspoon ground cloves
(I think the addition of 1/4 tsp ground ginger would be good too so I'm going to try that next time)
1/4 teaspoon salt
3 large eggs
1 cup granulated sugar
2/3 cup LIBBY'S® 100% Pure Pumpkin
1 cup walnuts, chopped (optional))
1 pkg. (8 oz.) cream cheese, at room temperature
1 cup powdered sugar, sifted
6 tablespoons butter or margarine, softened (I'd use just 4 tbsp next time)
1 teaspoon vanilla extract
Powdered sugar (optional for decoration)
PREHEAT oven to 375° F. Grease 15 x 10-inch jelly-roll pan; line with wax paper. (I don't have this type of pan but used this 13x18" baking sheet from WS instead.) Grease and flour paper. Sprinkle a thin, cotton kitchen towel with powdered sugar.
COMBINE flour, baking powder, baking soda, cinnamon, cloves and salt in small bowl. Beat eggs and granulated sugar in large mixer bowl until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared pan. Sprinkle with nuts.
BAKE for 13 to 15 minutes or until top of cake springs back when touched. (If using a dark-colored pan, begin checking for doneness at 11 minutes. Immediately loosen and turn cake onto prepared towel. Carefully peel off paper. Roll up cake and towel together, starting with narrow end. Cool on wire rack.
BEAT cream cheese, 1 cup powdered sugar, butter and vanilla extract in small mixer bowl until smooth. Carefully unroll cake. Spread cream cheese mixture over cake. Reroll cake. Wrap in plastic wrap and refrigerate at least one hour. Sprinkle with powdered sugar before serving, if desired. (I found that these taste best at room temperature.)
Be sure to put enough powdered sugar on the towel when rolling up the cake so it will not stick.
Pumpkin Orange Cake Roll
1 package (16 oz.) angel food cake mix
2 1/2 teaspoons grated orange peel, divided
1 1/4 cups LIBBY'S® 100% Pure Pumpkin
1/2 cup sugar
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
1/4 cup powdered sugar, plus extra for sprinkling
2 tablespoons Red Currant Jelly, optional
PREHEAT oven to 350°F. Line a 15x10-inch jelly-roll pan with foil. (I don't have this type of pan but used this 13x18" baking sheet from WS instead.) Foil should extend 1 inch above edge of pan. Sprinkle a clean towel with 1/4 cup powdered sugar.
PREPARE cake mix according to package direction, adding 1 ½ teaspoons orange peel at end of mixing time. Spread into prepared pan.
BAKE for 30 minutes or until top of cake springs back when touched. Immediately turn cake onto prepared towel. Carefully peel off foil. Roll up cake and towel together, starting with narrow end. Cool on wire rack.
COMBINE pumpkin, sugar, cinnamon, vanilla extract and remaining orange peel in a medium bowl. Carefully unroll cake; spread pumpkin mixture over cake. Re-roll cake. Sprinkle with powdered sugar. Spoon jelly into small, heavy-duty plastic bag. Cut off corner of bag; squeeze to drizzle jelly over cake. Refrigerate until ready to serve. (I found that these taste best at room temperature.)