It’s been way too long since I had a minute to breathe and give this blog a little lovin’. Quick catch-up: I’ve been busy as hell working three jobs, one being an associate editor over at Baeble Music and LOVING IT. But all excuses aside, I’m back and I have some posts a brewin’ for the near future. Starting with my ALL TIME favorite dessert to stuff my face with during the holidays.
So here it is: Aunt Marcia’s Pumpkin Roll.
what you need (for the Pumpkin roll base)
- 3 eggs
- 1 cup of brown sugar
- 2/3 cup of pumpkin
- 3/4 cup whole wheat flour
- 1 tsp of cinnamon (I used more like a heaping spoon full)
- 1/2 tsp of sea salt
- 1 tsp of baking powder
- smooth kitchen towel or strong paper towels
- mixing bowl
how to make the pumpkin roll base
Preheat your oven to 375 degrees.
Start with a mixing bowl and crack three eggs in it. Beat the eggs for about 3-4 minutes on high (or whisk as fast as your arm can go). Add the brown sugar slowly as you’re beating the eggs. Once all the sugar clumps are gone, add your remaining ingredients (I added the pumpkin last but it doesn’t matter) as you keep stirring.
Line a 15.5 x 10.5 jelly pan with wax paper. Pour the mixture of ingredients from the bowl to the wax paper and smooth it out so it’s almost to the edges of the pan. It should be in the shape of a rectangle and about a 1/2 inch to an inch thick (you want to make sure there are no holes or areas that are too thin because you don’t want it to break when you roll it!). Bake at 375 for 15 minutes.
When time is up, take pumpkin roll base out of the oven. Lay your smooth *CLEAN* kitchen towel or extra durable paper towels flat on the counter. Pick up the pumpkin roll base by the wax paper and carefully flip it onto the towel (like a sandwich – towel on the bottom, pumpkin roll base, wax paper on top). Peel the wax paper off.
This is the fun part. While the pumpkin bread is still hot/warm, start at one of the sides and roll the towel with the pumpkin base together until it makes a log. When you look in the middle, it’ll look like a spiral. Leave it alone so it cools while you make the cream cheese filling.
what you need (for the cream cheese filling)
- 8oz of low-fat cream cheese
- 2 tbsp of ghee (if you’re unfamiliar with ghee, find more on it here)
- 1 tsp of vanilla extract
- 1 cup of powdered sugar (*optional*)
Put the cream cheese and ghee in a bowl and blend together. Then add the vanilla extract (I was very generous with this and put a spoonful). You’ll want to mix for a few minutes until the consistency is similar to cake icing.
how to roll
Carefully unroll the pumpkin roll base – inch by inch – as you spread the cream cheese filling on the base. You might need another set of hands to elevate the unrolled side so the base doesn’t tear in half. Spread it generously, of course.
Roll it back to its log shape (on its own, not with the towel, obviously) and pop that sucker in the refrigerator to chill for about 30 minutes. Just cut it into little slices and sprinkle powdered sugar on top to serve.
My spin instructor always says, “Let it roll. Move your soul.” LOL