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.