This is a sponsored conversation inspired by the Canon PIXMA MG7120. All thoughts and opinions are genuine and 100% my own. For more information on the new Canon Wireless Inkjet Photo All-In-One printers, visit usa.canon.com/pps.
One of my daughter’s very favorite autumn treats is pumpkin roll. Okay, it’s one of mine as well but I have to blame someone when I eat too many slices! We’ve been making this same recipe for quite a while now. Years ago, Super Genius brought home a pumpkin roll when he was working on a client’s home renovation project around the holidays. It was so delicious that I asked him to get the recipe from the nice lady who sent it over. This was before I had the internet, so around 2007 — I miss getting recipes from people this way!
Anyways, I thought it was the greatest recipe ever, even after I got my first computer and noticed how similar it was to all the other pumpkin roll recipes out there! It’s still the only one we make.
I am thankful to that sweet lady for helping our family start a new tradition which has lasted through the years! In the past, I have made them by the freezerfull and passed pumpkin rolls out to all of our friends and family as a holiday gift. I haven’t done it in a while so I thought this year it would be a good idea to make a few rolls to give my mom and to bring to holiday dinner at her house.
For me, the best way to make pumpkin rolls is with my daughter’s help. She is an expert pumpkin roll roller! Though she does eat an awful lot of the cream cheese filling, I wouldn’t want to make our traditional autumn dessert without her! And, oh that cream cheese filling! It’s sweet and creamy and oh so yummy. Even my pumpkin-hating hubby loves eating these pumpkin rolls!
This recipe makes one large roll — too large to eat at once! We always cut the rolls in half and call them mini rolls. One mini roll will give you 12 slices which happens to be a great size for gift giving or holiday snacking!
This time, we made a double batch so we would have one mini roll to keep and three to share! The cooks must taste test their goodies — just to make sure they turned out, right?
- 3 eggs – beaten
- 1 cup sugar
- ⅔ cup Libby’s 100% pure canned pumpkin (not the pie mix)
- 1 tsp baking soda
- ¾ cup flour
- ½ tsp cinnamon
- 8 ounces cream cheese, softened
- 1 tsp vanilla extract
- 2 Tbs butter, softened
- 1 cup powdered sugar
- ¼ chopped hazelnuts (optional)
- Grease & line a cookie sheet/jelly roll pan with parchment paper – 16″ x 12″. Preheat oven to 375 degrees.
- Mix all roll ingredients well and pour onto cookie sheet.
- Spread into a thin even layer. Tap lightly on counter to remove air bubbles.
- Bake at 375 degrees for 12 – 15 minutes.
- Dust a clean tea towel with ¼ cup of powdered sugar.
- Carefully flip warm roll onto towel.
- Roll the towel and cake lengthwise and cool completely.
- Beat all filling ingredients until smooth.
- Unroll pumpkin roll and evenly spread filling over all.
- Sprinkle with nuts now, if you’re using them.
- Roll up and cut in half.
- Wrap each half in freezer paper and then a layer of foil. Freeze in gallon size freezer bags until ready to serve.
- Slice and serve the rolls while still slightly frozen.
- They keep well in the freezer for a month.
Don’t be tempted to skip the freezer! Freezing the pumpkin rolls makes everything meld together and they will not be as good if you just put them in the fridge!
I really wanted to dress up my rolls for gift-giving so I used my Canon PIXMA MG7120 to print some very simple labels that I made up in my graphics program. Canon printers are so versatile — I’ve been using mine to print onto photo papers, cardstock, fabric and now burlap! I ran across these laminated sheets of burlap at the store last week and knew they would be the perfect material for my gift tags. I have always loved the rustic look of burlap and was excited to find the easy to use sheets all ready to be printed on.
While my labels are simply phrases that say Give Thanks, Good Eats, Pumpkin Roll, and Love you — they would also look cute with simple images of pumpkins, leaves or even a turkey!
To make the labels pop and to add a bit of color, I cut the burlap into strips and used double sided fabric fusion tape to attach the burlap to a wide ribbon in a pretty seasonal pattern. I think these strips would also work well as napkin holders. I’m going to make a few in a narrower strip with the remaining sheets of burlap.
Normally, I would wrap my pumpkin rolls in one layer of freezer paper and one layer of aluminum foil before freezing. Since I’m giving these rolls as gifts, I used a long 20″ sheet of parchment paper for each roll and wrapped them tightly before neatly folding the ends underneath.
For a decorative autumn look, I cut the bottoms off of brown paper lunch sacks and wrapped one around each roll before attaching the burlap labels with another piece of double sided tape. I absolutely love how they turned out! The decorated pumpkin rolls stayed safely in the freezer until we went to my Mom & Lee’s house for Thanksgiving dinner – my daughter and I loved sharing our special treat with the family!
How do you find new ways to share family traditions with your loved ones?