Pumpkin season for one more month…

IMG_4709.jpgThe traditional Thanksgiving pumpkin roll couldn’t wait. I had the urge to make the pumpkin roll early this year, but this time I wasn’t sure it would turn out right. My normal recipe had to be modified to adjust for 7,400 ft of elevation for successful high altitude baking results. I am learning that baking in the mountains brings forward a whole new challenge.

With high altitude, a few things need to be adjusted for due to less air pressure. Here are the modifications for higher altitudes:

LIQUID- add 2-4 T more for each cup BAKING POWDER- decrease 1/8-1/4 teaspoon for each teaspoon SUGAR- decrease 1-3 T for each cup INCREASE oven temp by about 20 degrees F and DECREASE the baking time slightly to keep it from expanding too much

Pumpkin Roll

INGREDIENTS (for the unmodified recipe)-

CAKE:

  • 1/4 cup powdered sugar (to sprinkle on towel or parchment paper)
  • 3/4 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 3/4 teaspoon pumpkin spice seasoning
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract
  • 3 large eggs
  • 3/4 cup granulated sugar ( I mix coconut sugar with beet sugar)
  • 2/3 cup pure pumpkin in a can (usually I use Libbys but went with 365 Pumpkin from Whole Foods this year)
  • 1 cup pecans or walnuts, chopped to your desire (that is why I made two small rolls–one with pecans, one with no nuts)

FILLING:

  • 1 pkg. (8 oz.) cream cheese, at room temperature
  • 1 cup powdered sugar, sifted
  • 6 tablespoons butter, softened
  • 1 teaspoon vanilla extract
  • Powdered sugar (for sifting on top or roll when ready to serve)

INSTRUCTIONS-

PREHEAT oven to 375° F. Butter a 15 x 10-inch jelly-roll pan (or two small ones like I did here); line with wax or parchment paper. Butter and flour paper. Sprinkle a thin, cotton kitchen towel (or more parchment paper for less mess) with powdered sugar.

COMBINE flour, baking powder, baking soda, spices, and salt in small bowl. Beat eggs and granulated sugar in large mixer bowl until thick. Beat in pumpkin and vanilla. Stir in flour mixture. Spread evenly into prepared pan. Sprinkle with nuts **or instead put the crushed nuts on the icing, just after spreading before rolling it back up.

BAKE for 13 to 15 minutes (for 15 X 10 pan) or until top of cake springs back when touched. *If using a dark-colored pan, begin checking at 11 minutes* Immediately loosen and turn cake onto prepared powdered sugar towel. Carefully peel off paper. Roll up cake and towel together, starting with narrow end and place aside to cool on wire rack.

FOR FILLING:
BEAT
 cream cheese, 1 cup powdered sugar, butter, and vanilla extract in small mixer bowl until smooth. Carefully unroll cake and spread cream cheese mixture over cake. Re-roll cake. Wrap in plastic wrap and refrigerate at least one hour. Sprinkle with powdered sugar before serving, if desired.

COOKING TIPS:
Don’t overcook, and be sure to put enough powdered sugar on the towel when rolling up the cake, so it will not stick

Before bakingIMG_4701.jpgAfter baking:IMG_4702.jpgAll rolled up to rest, waiting to cool, then be frostedIMG_4703.jpgHere is the Pumpkin Roll complete- frosted and sifted with powdered sugar ready to be sliced for delivery into my mouth and into the mouth of my friends and neighborsIMG_4704.jpgIMG_4708.jpg

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