Pumpkin Mousse Roll

by Erica Dinho on November 23, 2009

pumpkinmousseroll

Guest posting today and sharing her delicious recipe is Danielle from “Cooking for My Peace of Mind”. Danielle has a fantastic blog filled with delicious recipes and wonderful stories.
~Erica

How exciting for me to be a guest on Erica’s blog while she’s away! I’ve been a big fan of hers for a while now and have enjoyed several of her recipes. I know that she gets to the point (and recipes) a lot quicker than I do…so I will try not to be as chatty as usual :)

Before I begin though….I have to apologize for the quality of the picture. You see, it was taken a while ago. Actually…probably before I started blogging. And well, I like to think that my photography skills have improved some since then. Unfortunately this is the only photo I have of this wonderful dessert.

I think I’m one of the weird ones…I’m not a huge fan of pumpkin pie (is it me or does that almost sound un-American?). But I had seen this dessert on TV one day and HAD to try it. I found it, made it…and loved it instantly. Since then it has become a favorite among family and friends….and is quickly becoming a holiday tradition. I hope you enjoy it as much as we do.

• Ingredients:

• 3 Eggs
• 1 cup Sugar
• 2/3 cup Pumpkin
• 1 teaspoon Lemon juice
• 3/4 cup All-purpose flour
• 1 teaspoon Baking powder
• 2 teaspoons Cinnamon
• 1 teaspoon Ginger
• 1/2 teaspoon Nutmeg
• 1/2 teaspoon Salt
• Filling:
• 8 ounces Cream cheese — softened
• 4 tablespoons Butter — or margarine
• 1 cup Powdered sugar
• 1/2 teaspoon Vanilla

In large bowl, combine eggs and sugar, beating well. Add pumpkin and lemon juice, mixing until blended.

In separate bowl, combine flour, baking powder, spices and salt. Add to egg mixture, mixing well. Spread batter into greased 10-by-15-inch jelly-roll pan lined with waxed-paper.

Bake at 350 ° for 15 minutes. Remove from oven. Cool for 15 minutes. Place cake on clean tea towel sprinkled liberally with powdered sugar. Cool 10 minutes longer. From 10- inch side, roll cake up in towel. Set aside.

While cake is cooling in towel, prepare filling. Beat together cream cheese and butter; stir in powdered sugar and vanilla and blend until smooth.

Unroll cake. Evenly spread filling over cake. Roll up cake (without the towel). Wrap in plastic wrap. Cover and chill at least 1 hour. Slice before serving. Keep leftover slices refrigerated. This pumpkin roll freezes well.

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{ 14 comments… read them below or add one }

1 Erica November 23, 2009 at 4:25 PM

Danielle,

Thank you so much for this wonderful recipe!

Reply

2 rebecca subbiah November 23, 2009 at 4:57 PM

looks wonderful great guest post

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3 Melanie November 23, 2009 at 8:02 PM

Delicious!!YUM!

Reply

4 Velva November 23, 2009 at 9:21 PM

Danielle,
Your pumpkin mousse roll looks absolutely divine. Thanks for sharing this recipe with all of your foodie friends.

Reply

5 Erica November 23, 2009 at 9:38 PM

Thank you guys for visiting my blog :)

Reply

6 danielle November 23, 2009 at 10:56 PM

Erica, thank you for inviting me to do a guest post for you! :)

Reply

7 Vinolia November 24, 2009 at 6:52 AM

Pumkin Rolls sound absolutely delicious Erica!! nice post!!

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8 Kim November 24, 2009 at 7:48 AM

Love your blog Danielle! Great guest post and this pumpkin mousse roll looks and sounds terrific.

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9 Sarah Naveen November 24, 2009 at 8:29 AM

that looks Absolutely lip smacking..!!!

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10 Joanne November 24, 2009 at 10:40 AM

Thanks so much for stopping by my blog, Erica. You’ve got some great food on here, I will have to explore.

This guest post is a lot of fun. I love pumpkin desserts.

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11 Erica November 24, 2009 at 12:34 PM

Thank you all for the comments!

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12 Jenn AKA The Leftover Queen November 24, 2009 at 4:53 PM

I love any kind of pumpkin dessert, this looks delicious!

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13 Chef E November 25, 2009 at 12:31 PM

I am going to try this! I always make sweet potato, so I am wondering if that would work…

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14 Oysterculture November 28, 2009 at 10:53 PM

No apologies on the photograph – that deliciousness was coming through loud and clear. Another wonderful recipe.

Reply

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