Celebrating the Spring Holidays

Pumpkin Roll ~ Thanksgiving Survival Guide ~ Homemade Holiday Dessert Recipe ~ Noreen’s Kitchen

Pumpkin Roll  ~ Thanksgiving Survival Guide ~ Homemade Holiday Dessert Recipe ~  Noreen’s Kitchen

Hi, everyone. I’m Noreen and welcome to my kitchen and another episode of the holidays are coming today We’re going to show you how to make pumpkin roll a long time ago I did a pumpkin roll video, but it was probably 5 years ago at least It’s time to update it redo it and share it again. So let’s go see how we make delicious festive thanksgiving pumpkin roll So what’s gonna go in here? Yeah is a cup of sugar a cup of flour 4 eggs, a cup of pumpkin puree so you’re not gonna use a whole can you’re just out of half of one and Then you’re going to need a half a teaspoon each baking powder and salt and a tablespoon of pumpkin pie spice and Then the filling is comprised of 1 8 ounce brick of cream cheese 4 tablespoons of butter a cup of powdered sugar and a tablespoon of vanilla extract So we’re gonna get started. I’m gonna move all of this stuff out of the way So that we can just concentrate on making the cake Before you start making your cake batter though get yourself a sheet pan. This is a half sheet pan It’s 18 by 13 you can use one that is 11 by 15 It’s all fine youth if you use the smaller one, it’ll just be a little bit thicker So you’ll have to be a bit more careful because your cake could crap, but what I’ve done is I’ve sprayed this with vegetable oil spray I put my parchment sheet down and I made sure that it’s stuck there were no air bubbles And I sprayed the parchment sheet on top as well So this is very very important because this is how you get it out of the pan without breaking it so I’m gonna set this aside and Pre-Heat your oven to 375 degrees Now I’m gonna get started by cracking my eggs into my bowl then our sugar and I’m just gonna use the hand mixer today because this is super easy Beat these together until they are well Combined and a little bit foamy Then we’re gonna go ahead and add a pumpkin in here And our baking powder and our salt and our spices Then we’re gonna go ahead. We’re gonna add our flour and Stir it. I Don’t want to over beat it. Just until you can see that the flour is thoroughly mixed in there And then I’m going to take my spatula and give it a good turn just to get any unincorporated bits of flour off the sides of the Bowl and Then what you’re gonna do is you’re just gonna pour this right into your pan Now I’m gonna take your spatula. You’re gonna spread this evenly from corner to corner Then go ahead and give it a shake and tap it this serves two purposes This is Gonna help it level a little more And it’s gonna bring any air bubbles up that may be trapped in the batter that will leave a hole in your cake and that could cause it to crack Okay Now we go to the oven We’re bake this at 375 for 15 to 18 minutes Or until it just starts to brown around the edges and it springs back when you touch it in the center So we’ll be back when it’s time to pull this from the oven okay while your cake is baking go get yourself a Lint-free towel and Spread it out on your counter. Make sure it’s big enough that The cake will fit on it because we’re gonna turn the cake out onto this okay What you want to do is you want to sprinkle? Sorry honey? I can’t do this any other way you want to sprinkle powdered sugar about a quarter of a cup across This towel hey our pumpkin cake for our pumpkin roll is done now You can see when I touch it it springs back And you can see how it’s just starting to brown around the edges in the Corners That is exactly how you want it in follow it, and it’s starting to pull away, so we’re gonna set it over here We’re Gonna Okay, you’re gonna take your pan. You’re gonna make sure that your cloth is rolled out, and you’ve got the powdered sugar on it I’m gonna make a giant cloud of powdered sugar now if you’ve loosened it and Everything should come out just like that That’s a beautiful thing then you can take off your parchment Just gently so you don’t tear the cake because this cake is thin don’t want to tear it okay, and if you Are real sensitive to the hot part or if you’re a new cook and you haven’t obtained? What nanny used to call Asbestos fingers then just be super careful, okay? Use a potholder or pair of tongs and just do that now what you’re gonna do Is I’m Gonna take the end of take the short end and you have to do this when it’s warm and Gently start to roll it up in the towel. I promise I know what I’m doing okay now take this and Put it on a cooling rack and let it cool completely. I’m Gonna just Move this out of the way pick up my cake roll, and we’re just gonna let that hang out It’s gonna take 45 minutes to an hour for that to cool completely And then we’ll be back and we’ll put the best part of the pumpkin roll in the pump you roll the delicious creamy filling It’s time to make the filling for the pumpkin roll We’re gonna take our softened butter and cream cheese and we’re going to beat them together until they are light and Fluffy and fully incorporated and submissive and yes beat them into submission All right now. We’re gonna go ahead and we’re gonna add some vanilla extract about a tablespoon there you go And then we’re gonna add one cup of powdered sugar Is a little humid today, okay? We’re gonna beat this slowly at first so we don’t have a powdered sugar snow cloud in our kitchen And then we’re going to beat it and whip it just a little bit All right, our filling is done now optionally you can add 1/2 a cup of finely chopped pecans or walnuts to this filling That’s entirely up to you I think that we prefer it without the nuts in the filling I like the filling to be fairly smooth all right we’re Gonna go grab the Cake and we’re Gonna unroll it we’re Gonna unroll our cake and You don’t want to wait too long to do this it may still be a little bit warm And that is okay if you wait too long The chances of your cake cracking are greater. Yeah go in the Ruger. Huh, it will absolutely Okay, now just get all this filling all right, let’s take your spatula and Spread this on, but leave about an inch border all the way around okay, I? Have my I’m just you know my little placemat on here, and now I’m just gonna roll this up Just like that now. I’m just gonna grab a bread knife here. I Had a lot of people asking me about this knife when I used it and it’s a rata bread knife. I absolutely love it He doesn’t mean so what I’m gonna do is I’m gonna cut about an inch off each end Just to pretty it up Okay, Cook street now Go ahead and transfer this to whatever plate. You’re gonna serve it from So I’m gonna cover this with plastic wrap I’m going to stick it in my fridge where I have made plenty of room for it And then I’m gonna go ahead and bring it back later when it’s time to serve this up for dessert There you have it our finished pumpkin roll, and I don’t know about you, but I think it turned out Beautiful, it’s so so so important that you allow this to Chill for at least an hour this has been in the refrigerator for a couple of hours And it’s just beautiful and I’m sure that it’s delicious. I want to try it if I have to Let’s see It’s really good Make another one hmm. Well because this is all yours ha ha. I think you’ll have to fight the girls for it role You gotta love it. Oh Really cake is perfect. It’s dense, but it’s it’s spongy Just like it should be and it’s got the perfect look at that that spiral is perfect You have got to try this pumpkin roll. It’s super easy you can do it at least a day ahead You could even do it two days ahead. I hope you try this I hope you love it and Most of all I hope you have a fabulous thanksgiving You for joining me in my kitchen today? I hope you liked what you watch today And I hope that you try it and I hope that you love it if you like what you saw Please consider getting to eat thumbs up button and giving me a positive rating and also Make sure that you need to subscribe me if you’re not a subscriber, so you don’t miss out on any of the fun We have here in our kitchen every single day. I hope that you enjoyed it. I’m really glad that you’re here Thank you for stopping by don’t forget to come by tomorrow and until next time happy

Reader Comments

  1. Looks great but hubby will not eat cream cheese so I am going to go with whipping cream, as long as it is cooled, it should be fine I think.

  2. Oh wow, this is my absolute favorite! I am going to attempt to make this, this holiday season and I hope it turns out. Thanks for the tutorial.

  3. Noreen your roll looks so good…can you please mail me one of those…Lol. I can describe this roll with one word….Delicious.

  4. Awesome, and thank you so much for sharing all your wonderful recipes!!! Happy Thanksgiving to you and yours. Blessings!!!

  5. That looks divine and I am definitely going to try this!!! I do have one question. How do you launder the lint free cloths? My husbands granny made biscuits and the cloth she used over the biscuits made them taste like roses (her fabric softener).

  6. I love you! But I try to stay away from some of your videos cause I need to eat healthy lol. But ITS THE HOLIDAYS! I need to make this!! Thank you so much for this recipe!

  7. Hi Noreen. I have always had a problem with pumpkin in a dessert. (love it roasted & savory) After watching many of your videos I have realized that its no different to using carrots in a sweet carrot cake or for that matter even using eggs as a key ingredient to most cakes & desserts.( I also associate eggs with bacon :P). You have put me in the zone where I must try pumpkin pie, pumpkin roll or whatever pumpkin dessert there is. The mind is a funny thing. Thank you Hun 🙂

  8. Thanks for another great recepie Noreen, I really appreciate the hard work you and Rick put into your videos:) I made your pumpkin sheet cake last year for thanksgiving and it was a hit, everyone is asking for it again this year!

  9. I always wanted to make a pumpkin roll cake but was never  comfortable with the directions.  You made it look so easy.  Will definitely be making this one.  You, Rick, and the girls have a wonderfully blessed Thanksgiving this year and know that I am thankful for finding your channel.

  10. I saw the bread knife you used on a previous video and bought one on Amazon.  I just love it. I also bought a boning knife. Reasonable cost too.

  11. Looks delish! Ive been watching all of your videos and cooking your yummy recipes for my family for a couple of months now. When I make a new recipe, my family asks if I got the recipe from Noreen! Ha…thanks for the videos. Happy Holidays!

  12. Thank you for making this look so easy… you say it's easy so now I'll give it a try! Happy Thanksgiving to you and yours!

  13. I'm not too crazy for pumpkiny things……but this looks so amazing and moist I might have to try this….but I'm a little nervous I'll crack it. haha!  It just looks so yummy!  🙂   thanks for sharing!

  14. Love love love your site I have gotten so many great recipes from you and have tried them all and they all work out wonderfully now I would like to try the pumpkin roll the last time I did it it did not work out this time it looks like it will work out for me thank you so much for your inspirational recipes I have turned my son in China on to you too and he loves you too thank you so much. Velinda

  15. I know this is an old video but this looks so yummy! Great video. (: I can't wait to make this for a fall treat. 👻🎃

  16. Why do all recipes call for salt?   I've baked for 10 years and no one have ever noticed that there was no salt any of my food.
    So if no one can notice, why add it?

  17. Super vid! Thank you for showing those of us who are cooking challenged. LOL! I really enjoy your vids because you don't waste time, but get things done quickly. Have a great Christmas.

  18. Ultimately the lardass is going to eat the entire punk in roll….eat wide load eatttttt🐷🐷🐷🐷🐷🐷🐷😂😂😂😂😂

  19. Read through the comments, didn't notice anyone asking about subbing gf flours. I would dearly love to make this for my daughter to enjoy at Thanksgiving and am fairly confident about subbing a gf flour mix for most quick-bread-type doughs. Crossing fingers that this will work! At this year's Thanksgiving she will just be entering her 2nd trimester and able to eat food again, I know she'd love it. Thank you so much for your recipe and all the simple but concise directions!

  20. HI Noreen, I have a question. In your video you put and say 1 Tablespoon of vanilla extract. But in your printed directions it says 1/2 teaspoon. Which one would be correct. Thx

  21. You look and remind me of my cousin bonnie that my family just lost of ovarian cancer in August 2016 you remind me of her because she always loved being in the kitchen cooking. You and her look similar to each other. ❤❤

  22. The thing I like best about this video is that the finished product has 100% color consistency! It might not matter to most people, but to me, that marbled look is unappetizing, so this is one of the very few pumpkin roll recipes I saved.

  23. i like how you clean your bowls and measuring cups out good. i see alot of cooking videos where they dont clean out bowls or measuring cups well enough. they leave half the ingredients in them. love your videos 🙂

  24. Hi Noreen, I am making a few of these today and I will be making a gluten free one as well. Will these keep in the fridge until Thursday or can I freeze them? Thanks Noreen, love your Channel. Happy Holidays!

  25. Going to make this to bring tomorrow for Thanksgiving dinner at a friends house
    I just love your videos!
    Your music just puts me into the holiday spirit
    You rock girl!

  26. Dear Noreen, I have been watching your videos for years and I adore you and your precious husband! You are perfect complements to one another. This recipe made many people very happy last holiday season and will do the same this year. Thanks for your show and for teaching me how to make mozzarella cheese ‼️ ❤️, Patricia

  27. P.S: Noreen, did you ever substitute squash purée in this pumpkin roll recipe? Guess it would have to called "squash roll" ! Hehe!

  28. Noreen, this pumpkin roll is SO PRETTY! I've never made one, but now after watching you I believe I can do it. Thanks for sharing all your recipes & sharing your knowledge about cooking. I have learned a lot of cooking tips from you & I've been cooking for over 40 years. I thought I knew it all, but now I know everyone can always learn something new. PS your nails look really pretty in this video.

  29. Thank you for posting this! I plan on making this very soon, but I have to ask do you use all purpose or self rising flour? Again thank you so much for making your videos! I make at least one recipe of yours every week. 😊

  30. 😂😂😂😂😂, and tap it…5 x's slamming it on the stove. Best looking pumpkin roll I've seen so far👏🏼👏🏼👏🏼

  31. I really like how you're doing your videos now. I love seeing you, you're such a lovely lady, it's nice to see your face. And it's also nice to hear more from Rick. Thank you!

  32. Noreeen I live in Colorado, do I need to add extra flour for altitude? Or because it doesn't rise I won't need the extra flour for the altitude?

  33. Noreen this is Theresa that cookbook you showed us tat was tore up the Mary Margaret one Amazon has 7 there 77 dollars a piece

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