Don’t fear the crack

After last weeks Vegan fail, I really felt I had to redeem myself in the kitchen.  And with this beautiful fall-esque weather we have been having, I thought what better way than with something pumpkin. 

One of my favorite fall treats is a pumpkin roll, probably because pumpkin is one of my favorite bases for desserts. Oh and also because it is rolled with cinnamon cream cheese frosting.  There isn’t much I wouldn’t eat when it has been rolled with cinnamon cream cheese frosting.

In fact, it might become my new fall dip. It would be a natural complement to carrot sticks and broccoli florets. See ya later ranch dip.

I digress. Back to my pumpkin roll…

Some people are a bit apprehensive about making pumpkin rolls, mainly because they are scared the roll will crack.  I am here to tell you now, do not fear the crack.  It happens to everyone and can easily be mended back together with a little frosting.  And who doesn’t like a little extra frosting anyway?

Last night I made my first roll of the season, using this recipe. Libby’s is my favorite.  I always add a little extra cinnamon and pumpkin to the recipe. The frosting I used last night was my own creation:

5 tbsp butter
5 ounces cream cheese
2 tbsp half & half
1.5 cups powdered sugar (add more if you like it super sweet)
2 tsp cinnamon
1 tsp vanilla

All mixed together until it reaches frosting consistency.

And, for your viewing pleasure, I photographed all the steps along the way to prove to you just how easy it is to make a pumpkin roll.

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