Pumpkin Roll

Sep 24, 2018
3 min read

Hellllllooooooo friends!

It’s a new week & it’s officially fall !

I’ve already had my first pumpkin spice latte which means it’s totally not too soon for these beautiful pumpkin rolls.

I love them.

Narcis loves them.

My dad loves them.

My friends love them.

YOU will love them!

Also, remember when I said new things coming to the blog?! Well there’s a couple!

FIRST: I’ve been working on recreating some of my mom’s recipes (she’s a baker for those of you who don’t know, she bakes European style cakes).

I decided to do this because I was becoming uninspired after seeing so many people making the same thing. I know I still made pumpkin rolls but I promise they were derived from a chocolate nut roll cake my mom makes. Lol, I also promise I’m working on less popular desserts, in fact I have something in the oven as we speak *winky-face emoji*.

For example, I LOVE apple pie but there's like a million and one apple pie recipes that are soooo similar. Not interested. So, I'll be making you guys my families version of 'apple pie'. It's actually an apple cake that my mom made for us all the time growing up & I just turned it into a pie. So it's still apple pie, but it's definitely not the apple pie you're used to having.

More interesting, amiright?!

SECOND: I’ve been working on redesigning my site since it’s been a year & I need to make this place easier for y’all to find recipes. It’s not ready yet but IM SOOO EXCITED !

THIRD: I need help coming up with a ‘food blog’ name. I named my blog bernicebaran because it was safe & I couldn’t come up with anything else, lol. But now I feel like I need a creative name for all my baked goods !

If you have any ideas, I’m open to hearing them. I prefer something simple, short & not using my name.

Also, I photographed these one day & hated them !!! So I put everything away & did it again the next day & I love them now! What do you guys think? It’s soooo much easier to edit a photo properly when your lighting is great.

PUMPKIN ROLLS

INGREDIENTS

Batter:

3 eggs, separated

1/2 can pumpkin

1 cup brown sugar

5 tbsp. ground walnuts*

1 cup flour

1/4 tsp. baking soda

1 tsp. cinnamon

1/2 tsp. cloves

1/2 tsp. nutmeg

1/2 tsp. ginger

Buttercream:

1/4 cup butter, softened

4 oz. cream cheese

2 cups powdered sugar

2 tsp. vanilla

DIRECTIONS

Preheat oven to 350F & grease a large, thin baking pan. I used a 12"x19" cookie sheet.

Begin with beating egg whites with sugar until doubled in size.

Add in egg yolks & pumpkin, beat until combined.

With mixer on slow, add in ground nuts, flour & baking soda.

Mix just until dry ingredients are fully incorporated.

Bake for about 10 minutes, it will spring back if you poke it.

Remove from oven & place a parchment paper on top, flipping cake over onto paper.

While it's still warm, roll cake up long ways.

Allow to cool completely. (I wrapped it in a towel & refrigerated it)

Meanwhile beat butter with flat beater until pale & fluffy.

Add in powdered sugar & vanilla, beating for a few minutes until sugar is fully dissolved.

Once cake is cooled, unroll (it may stick a little but that's fine), spread a layer of buttercream on top & roll it back up. Refrigerate for at least an hour before cutting.

*you can substitute any ground nuts or more flour at a 1:1 ratio for the walnuts.