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Thin Pumpkin Roll

Recipe by This is a family favorite recipe. I've been making it for fall and holiday dessert for more than 20 years. This results in a thinner, denser roll than the other Pumpkin Roll recipe published on site. Enjoy!

Ingredients:


  • 3 eggs
  • 2/3 C canned pumpkin
  • 1 C sugar
  • 3/4 C flour
  • 1 tsp baking soda
  • 1/2 tsp cinnamon (Spice for Life is superb!)
  • For Filling:
  • 2 Tbsp softened butter
  • 8 oz softened cream cheese
  • 1 C powdered sugar
  • 3/4 tsp pure vanilla
  • Elastic band, waxed paper, aluminum foil are handy, too

Directions:


Set oven to 375 degrees. Mix first 6 ingredients together by hand. Spread in Deep Flexiflat, set atop a Perforated Baking Sheet. No grease, no spray! No muss, no fuss! Bake for 13-15 minutes.

Prepare your Medium Silpat by shaking or sifting powdered sugar over all, coating it generously. When pumpkin mixture is ready, remove from oven. While still warm, lift your Deep Flexiflat by one end and gently turn it upside down onto your prepared Silpat, aligning it at one end. Bend the corners of your Deep Flexiflat back, then peel it from the far corner toward you for easy release. Next, roll it up in the Silpat, from the aligned end toward the other. At this point, your Silpat is rolled up inside your pumpkin roll. Put an elastic band around it and refrigerate it until completely cool, at least a couple hours.

Mix your filling together until creamy. Remove your pumpkin roll from fridge once cooled and unroll. Spread your cream cheese frosting, thicker at the middle and thinner at the opposite end (some of it will get pushed down and thicken up with the final roll) being sure to spread it to outer edges. Finally, roll it up gently to complete. Wrap it one final time in your Silpat and refrigerate it until serving. It's best after refrigerating at least a couple hours. When ready to serve, unwrap, place it on a tray, sprinkle with powdered sugar for show, and slice 3/4 to 1 inch thick slices. Beautiful!

Note: If you are going to keep it longer before serving, or to freeze it before serving, wrap your finished roll up using waxed paper, making sure to cover the ends. Lastly wrap it in heavy aluminum foil. It keeps nicely!

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