I am so excited for today’s Thanksgiving post. There are always people in your life you just know were meant to be there. Today my real life besty Lin is guest blogging and she is definitely one of those people in my life.
*I was going through a dark hair phase here lol*
Lin was my husband’s roommate when I met him. I always say I lucked out big because not only did I get my husband I got my besty too! We have lived together off and on for years – raising babies and making memories for almost 10 years. I dont know what I would do without her in my life.
Lin started baking cakes when our kids were little babies for their parties and her business just exploded. She has cake orders weekly and really its no surprise – her talent is raw and amazeballs.
Here are a few of my favorite cakes and treats she has done…
So cute right?
Around Halloween the phone at The Batter Bowl starts ringing off the hook – she knows what they want – they are calling for her Pumpkin Rolls. They are soft, fluffy, just the right amount of pumpkin and cream.
They are in a word DELICIOUS.
Today Lin is graciously sharing her recipe with all my readers! Are you excited? Get your shopping list ready!
Preheat oven to 350 degrees
Roll Ingredient List
1 cup sugar
3/4 cup flour
2/3 cup pumpkin
1 tsp baking powder
1 tsp baking soda
2 tsp cinnamon
1 tsp ginger
1/2 tsp nutmeg
1/4 tsp salt
1 tbsp powdered sugar
Filling Ingredient List
8oz cream cheese softened
2 tbs soft butter
1 cup powdered sugar
1 tsp vanilla
*mix together on day 2*
Mix all the ingredients on a large mixing bowl.
Grease your jelly roll pan
Line with wax paper and then spray your wax paper – it may sound like over kill but it is very important!
Pour your mix and try to get it as level as possible.
Bake for 15 mins
Lay a cheese cloth on a flat surface and sprinkle powdered sugar on top of it.
Flip your pumpkin out on the cloth
Very carefully remove pan and wax
Pull your cloth up onto your ‘cake’ and start rolling the cloth up into your ‘cake’
When you get to the end fold in your sides
You are going to place your roll in the fridge – minimum of 4 hours but Lin does hers over night and well she is the pumpkin roll master so I would go with that.
Day 2 – mix your filling ingredients
Take your roll out and unroll it. Cover the entire top half with your cream filling edge to edge and then roll it again this time not rolling the cloth into your roll.
It should roll back up pretty easily since it has been in a rolled position all night.
Put roll back in fridge to cool again until cutting.
These are to die for – for serious.
I hope you enjoyed and please feel free to leave questions in the comments for Lin!
Please link up if you make a roll for yourself!