Guest Blogger and Pumpkin Roll

T.G.I.C.
{That’s: Thanks goodness it’s C-Squared Saturday!}

If you’re new to Something Swanky, here’s the run-down on C-Squared Saturday.  I’ve been reconnecting with one of my high school girlfriends, Caroline, over cyber desserts and recipes. Twice a month she takes over Something Swanky for me and shares all sorts of deliciousness. Today, it’s a Pumpkin Roll! Enjoy :)

Confession: I’ve never had a pumpkin roll.
Shocking?  maybe.  Crazy?  most likely.  The truth?  100%.
But when something that involves sugar/dessert is requested, I love to jump on board.  
For both creating & eating, of course. 
This pumpkin roll scenario is no different.
It was requested.  I baked.  I tasted.
I loved.
It’s like fall & sugar all rolled up together.  Yu-um. 
(And it wasn’t NEARLY as hard as people acted like it was….but don’t tell them that.  Let them keep thinking that I accomplished a great task.)
Make it yourself!

Roll:
Ingredients:

  • 1 cup granulated sugar
  • 3 large eggs
  • 3/4 cup all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 2/3 cup pumpkin puree

 Directions:

1.  Mix together all ingredients.
2.  Cover a jelly roll pan with a piece of parchment paper, wider and longer than the cookie sheet.
3.  Pour batter onto parchment paper and spread evenly, making sure to get into the corners of the cookie sheet.
4.  Bake at 375 degrees for 12-15 minutes (less if the edges start to get really dark – it should look like cake and feel spongy to the touch).
5.  While it’s still warm, turn onto a towel that has been generously covered with powdered sugar.  Allow to cool for a couple of minutes and remove the parchment paper.
6.  Roll the cake up, jelly roll style, in the towel starting with the short end.  Allow to cool for ten minutes.
7.  While cake cools mix filling ingredients.

Filling
Ingredients:

  • 8 oz of cream cheese, softened (reduced fat work fine)
  • 1 Tbsp. vanilla
  • 1 cup powdered sugar
  • 2 Tbsp butter, softened

Directions:

1.  Mix filling ingredients with a mixer until smooth.
2.  Unroll cake from towel and spread with filling
3.  Re-roll with out the towel, wrap in foil and refrigerate for at least 1-2 hours.
4.  Cut into slices and serve.

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Ashton Swank

Ashton is the owner and author of Something Swanky. Although first and foremost a wife and mother, she considers herself an online entrepreneur, freelance writer and photographer, and brand ambassador. Her focus is in food styling, food photography and recipe development.