Pumpkin roll: a Thanksgiving tradition in this family
My name is Danielle Lucero-Burt, and every year my mom and I make pumpkin rolls for Thanksgiving and Christmas. I get to wear my great-greatgrandma Cora’s apron, and we put on holiday music and bake a bunch for our family and friends.
To make the pumpkin roll we need only a few ingredients:
2⁄3 cup of canned pumpkin
3 eggs
1 cup sugar
3⁄4 cup flour
1 tsp salt
1 tsp cinnamon
1 tsp baking soda Mix it all together in a mixing bowl
Preheat oven to 375 degrees
Prep a flat baking sheet with wax paper fitted to the bottom, rub butter on it and then flour it. Pour the batter on to the baking sheet and smooth it out evenly. Then we drop it down on the counter a few times to settle it and get out the air bubbles. Bake for 15 min. While it is baking we make the frosting
For the frosting you need:
1 8-ounce cube of cream cheese at room temperature
2 tsp of vanilla extract
3⁄4 cup powdered sugar A dash of cinnamon to taste
Mix well then put to the side,
When the roll is done baking we carefully flip the pan upside down on a long fresh piece of wax paper. Then we pull off the first wax paper from the cake and slowly roll the cake with the new long piece of wax paper. After it is rolled we let it cool for 10 minutes in the freezer.
After the roll has cooled, we take it out of the freezer, unroll it and spread the frosting on it evenly. After all the frosting is on it, we re-roll it for the last time and place it on a new wax paper and wrap it up until we get to eat it.