The *Best* Pumpkin Roll Ever (Abby)

Ok! Here I am with a recipe! A lot of people I know in person have been bugging me telling me I needed to post a recipe. (Yes, needed.)

I made this Pumpkin Roll from a recipe my mom found on another blog. I'm going to be making this again for Thanksgiving because this stuff is seriously amazing. Wanna know how to make it? Keep reading!

First, you'll need:

3/4 cup flour

 1 cup sugar

 3/4 tsp. cinnamon

 1 tsp. baking soda

2 large eggs

 2/3 cup pumpkin (can)

You'll also need some more ingredients for the *oh-so-sweet* filling in the middle - more on that later.

First mix (with an electric mixer) the sugar and eggs together.

It should turn out to look something like this...

Next, add the pumpkin with the sugar and eggs and mix.

Looks good already, don't you think? (:

Ok, now the res of the dry ingredients (flour, soda, cinnamon). Stir them all together....

And mix with the wet ingredients.

Here's the batter.... if you've ever made pumpkin bread, this is pretty much it. Of course it won't taste as sweet - that's what the filling is for. (Believe me, we haven't even gotten close to the good part until we get to the filling.)

Lay down a piece of parchment paper on a cookie sheet.

 And pour the batter directly on it. 

Spread out the batter where it's about 1/2 an inch thick. There will be about 2-3 inches around the batter of cookie sheet leftover - don't spread it out so it meets the edges and corners. 

In to the oven she goes! Bake it for 15 minutes (as the recipe I was reading put it - "just enough time to lick the bowl clean for the icing!" - in a 350 degree oven.

Ok, while that bakes, start on the filling. As I've mentioned, and even though you probably get the point by now, I'm gonna mention it again - this is the best part. No joke. The filling part is UH-MAZ-ING. Don't tell me you don't believe me - anything with cream cheese in it is "DEElish." Come on, you have to agree with me on that one.

For the icing you'll need:

1 regular size package of cream cheese, softened (8 oz) 

2 Tbsp butter, softened

1 cup confectionist sugar (yes, that's the fancy name for it... it's also known as powdered sugar.)

1 tsp vanilla

Put all of it in a bowl and...

...Yup, you guessed it - mix it up!

Don't lie - by now you've consumed about 5 spoonfuls of this stuff. 

Ok, back on the pumpkin bread. Once it's done in the oven, place it on a cooling rack, parchment paper and all.

While that's cooling, make up one of these *amazing* cappuccino's. My mom found a way to make them using our Vitamix. If you've ever had a Milkyway at Starbucks, this tastes exactly like it. I'm not much of a coffee fan, but this is too much to give up. With it's rich caramel, frothy milk, a hint of cocoa, and just a taste of coffee, this is like heaven - in a mug!

 You can stop drooling now. Once your done whipping up your "heaven in a mug," sprinkle a light dusting of powdered sugar on a cotton dish towel. (Don't use the kind of dishtowel where lint might get on your pumpkin roll.)

.

Lay down your pumpkin bread face down (once it's cooled) and slowly peel off your parchment paper.

Heavily sprinkle powdered sugar on your pumpkin bread.

Roll up the pumpkin bread in the towel while your getting your filling ready.

Once you've got your filling ready, spread it out on your pumpkin bread, leaving a small border on all sides without the icing.

Here's a zoomed out photo of what we have so far.

Start rolling up the bread. Don't roll too tight, or too loose.

You may need an extra pair of hands to hold down the dish towel while your rolling it up - this makes it so much more easier. 

Ta-da!

Ahaha, I thought the edges looked really cool. You can cut these off if your going to display your pumpkin roll though. (: It makes it look more pretty with the edges trimmed.

If that doesn't make you want to gobble this up, then I don't know what will. (Get it? This is a Thanksgiving treat - and "gobble" like a turkey? I'm sorry.. I usually don't tell really, really cheesy jokes.................. ok, maybe I do, but it's ok if your not laughing. I'm used to it.)

Oh, and I almost forgot; make sure to wrap it in plastic wrap - if there's any left, that is - and store it in the fridge. I actually found that once it firmed up a bit, from being in the refrigerator, it tasted a bit better.

And yes, I'm aware that there is an annoying amount of photos in this post. I took this many plus about 300 more. (No, I was not joking when I said that.) My family was sitting there making fun of how many pictures I took. Here's a small conversation we had when my brother was helping with the picture taking...

Me: "Ok, take another one. And one more. K, uh.... take another one."

My brother: "How many pictures do you want of this one thing??"

Me: "Uh................. take another one."

Ahaha, what can I say? I'm a pathological picture taker. (And to save you the time of going to dictionary.com and looking up that word, it means that I take an annoying amount of pictures and everyone groans when I pull out the camera.)

I hope you liked this recipe! I'm not even joking when I say this recipe will NOT let you down. This is my first time trying it, but definitely (Oh my gosh! I spelled that word right again!! :D :D) not my last. 

Seriously, if you made this recipe, the first thing you have to do is send me pictures! (Ok, the first thing you should do is take the picture, and then send it to me. Well, upload the pictures first and then send them to me. Actually, you'll probably want to try it out first before you send me pictures.... but I think you get the picture. Get it?? You get the picture, when your taking the picture! Get used to these cheesy jokes... I tell them a lot. I'm really sorry, I truly am.)

howdoweboilwater.email@gmail.com

Need the flat out recipe? No problem!

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Pumpkin Roll

2 large eggs

2/3 cup pumpkin (can)

1 cup sugar

1 tsp soda

¾ tsp. cinnamon

¾ cup flour

Mix Flour, soda and cinnamon in bowl and set aside. Beat eggs add sugar, pumpkin and then flour mixture. Line a jelly roll pan with wax paper pour batter and spread out. (will not cover entire jelly roll pan). Bake @ 350 for 15 minutes let cool in pan for 15 minutes.

Sprinkle dish towel with powder sugar and flip cake onto towel. Roll up in towel and let set for 15 min. 

Filling:

2 TBP soft butter

8 oz cream cheese softened

1 cup powdered sugar

1 tsp. vanilla

Beat together until creamy. Unroll towel and spread filling on cake them roll cake back up. Sprinkle with powder sugar. Best if chilled overnight.