Grandma's Pumpkin Rolls

 

I hope everyone had a wonderful Christmas! 

 

On Christmas Eve, I started off my day by opening the big doors on the advent calender.   

 

 

 

 

Then I made my favorite holiday treat EVER--Grandma Miller's Pumpkin Rolls! 

 

 

They are not the easiest to make, but the little bit of extra preparation is totally worth it, as these are the BEST EVER.  Start by gathering all the ingredients.

 

 

Next, prepare the jelly roll pan (a cookie sheet with sides), by lining it with greased wax paper that has been sprinkled with flour.

 

 

The cake part itself isn't so hard to mix up, first beat the wet ingredients well, then add the dry.

 

 

 

I actually measure the ingredients in this recipe, cause I want it to turn out exactly like Grandma's.

 

 

 

When the batter is ready, pour into the cookie sheet, over the wax paper, and sprinkle with nuts.  The nuts are totally optional.  Grandma would usually make one roll with nuts and another without (for little ones or anyone who didn't care for nuts).

 

 

While the cake bakes, prepare the filling by mixing together butter, cream cheese, vanilla, and powdered sugar.

 

 

 

If you like, the powdered sugar can be sifted as added, to help fluff the filling even more.

 

 

 



I enjoy using the sifter and this way I am assured of a smooth and creamy filling with no hard sugar lumps.

 

 

 

After the cake is baked, while it is still very warm, roll it up in a clean towel and let it cool that way.  Once it has cooled, unroll it, remove the towel. and spread the filling, then roll it back up.  That's it!

 



 

 

 

My nephew, Little Robbie, (who was my taste testing guinea pig growing-up), has a theory about food.  He tells me, the best desserts out there has swirls and the second best stuff has strips.  :)

 

 

 

Over Christmas, we had tons of goodies around.

 

 

 

The cheese and sausage plate was a huge hit with the kiddies.

 

 

 

Gooey Lemon Bars:

 

 

 

Ham and Potatoes:

 

 

 

Tiny Smokies drenched in BBQ:

 

 

 

The best and only thing I wanted to eat, other than pumpkin rolls, of course, was Baked Spaghetti.  More on that in the next post.

 

 

The drinks in the house consisted of wine (from the in laws), whiskey, and pop.  The kiddies all had Sprite, or Dr. Pepper, even the older ones.

 

 

 

I usually don't ever drink alcohol, (I'm more of a water or ice tea kinda gal), but I did try a sip of wine. 

 

 

 

 

Next, was present time!  We exchanged a few gifts on both Christmas Eve and Christmas Day.

 

 

 

I think this is the kiddies favorite part.  Sophie's too.  She actually opens her own gifts, especially if what's inside is an opened bag of doggie treats.  :)

 

 

 

At the beginning of 2012, Troy seen the monster trucks and got to get in one.  He was ecstatic about this gift:

 

 

 

All the kiddies were very happy, even teeniebopper Jean. 

 

 

 

Out of all the gifts we got, Troy's were the most interesting.  For one, he did it all himself, from acquiring the gift, to wrapping it.  For two, he is six years old.  Glenn got a page of Jean's math homework from Troy.  He thought his Dad could use it since it looked important. 

 

 

 

Me, I got a pair of boy jeans from a box of clothes that is ready to be donated.  Troy thought I would like them since I like trying on my jeans so much.  (I refuse to buy jeans in a bigger size and keep checking to see if I can squeeze into my old ones yet.)  They were a boy's size 8, and I was flattered.  :)

 

 

 

Gladdie made me these beautiful earrings:

 

 

 

And a reversible bracelet.  It's reversible because I can put it on either way and it still has the letters MOM.  Clever ahy?

 

 

Grandma's Pumpkin Rolls
(Adopted from: Libby's Pumpkin Rolls)

Ingredients:

CAKE

• 1/4 cup powdered sugar (to sprinkle on towel)
• 3/4 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon pumpkin pie spice
• 1/4 teaspoon salt
• 3 large eggs
• 1 cup granulated sugar
• 2/3 cup LIBBY'S® 100% Pure Pumpkin
• 1 cup walnuts, chopped (optional)

 

 

FILLING

 

• 1 pkg. (8 oz.) cream cheese, at room temperature
• 1 cup powdered sugar, sifted
• 6 tablespoons butter or margarine, softened
• 1 teaspoon vanilla extract
• Powdered sugar (optional for decoration)

Directions

FOR CAKE:
PREHEAT oven to 375° F. Grease 15 x 10-inch jelly-roll pan; line with wax paper. Grease and flour paper. Sprinkle a thin, cotton kitchen towel with powdered sugar.

COMBINE flour, baking powder, baking soda, pumpkin pie spice, and salt in small bowl. Beat eggs and granulated sugar in large mixer bowl until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared pan. Sprinkle with nuts.

BAKE for 13 to 15 minutes or until top of cake springs back when touched. (If using a dark-colored pan, begin checking for doneness at 11 minutes.) Immediately loosen and turn cake onto prepared towel. Carefully peel off paper. Roll up cake and towel together, starting with narrow end. 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. Spread cream cheese mixture over cake. Reroll cake. Wrap in plastic wrap and refrigerate at least one hour. Sprinkle with powdered sugar before serving, if desired.

COOKING TIP:Be sure to put enough powdered sugar on the towel when rolling up the cake so it will not stick.