I Will Not Put Away My Sandals And Pumpkin Roll With Cream Cheese Filling

Pumpkin Roll / My Friend's Bakery

Where did the summer go? Wasn’t it just yesterday that I planted my flowers? And now I’ve started my Christmas shopping and I’m baking things with pumpkin?

Pumpkin Roll / My Friend's Bakery

Somehow, this summer went by in a blur. And September? Fuh-get about it!  I don’t remember September at all. Was there a September? Are you sure?

Pumpkin Roll / My Friend's Bakery

So what am I going to do? Fight it? Hell no. I’ll jump on the Autumn bandwagon just like everyone else. I’ll run over to Timmie’s and get myself a pumpkin spice latte and take the dog for a walk in the falling leaves while wearing a lovely, new sweater that is making me hotter than my menopausal self likes to be.

Pumpkin Roll / My Friend's Bakery

But I will NOT put away my sandals. I just won’t do it.

Pumpkin Roll

Prep Time: 20 minutes

Cook Time: 17 minutes

Yield: 1 roll

If you don't have the individual spices - cinnamon, ginger, nutmeg and cloves, simply substitute with 1-1/2 teaspoons of pumpkin pie spice.


    For The Pumpkin Cake
  • 3 large eggs
  • 1 cup granulated sugar
  • 2/3 cup canned pumpkin, not pie filling
  • 1 teaspoon lemon juice
  • 3/4 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon salt
  • icing (powdered/confectioners) sugar for sprinkling and rolling
  • For The Cream Cheese Filling
  • 1/4 cup butter, room temperature
  • 1/2 cup cream cheese, room temperature
  • 1 teaspoon vanilla extract
  • 2-1/2 cups icing (powdered/confectioners) sugar
  • 2 tablespoons milk


For The Pumpkin Cake

Preheat the oven to 350 F.

With an electric mixer on medium-high speed, beat the eggs for 5 minutes. Gradually add the sugar, pumpkin, and lemon juice and mix until incorporated.

All at once add the flour, baking powder, cinnamon, ginger, nutmeg, cloves and salt. Mix until combined.

Line a cookie sheet with high sides or a jelly roll pan with parchment paper. Spread the batter evenly on the pan. Bake for 15 - 17 minutes.

Turn the cake out onto a damp tea towel that has been sprinkled with icing (powdered/confectioners) sugar. Beginning at the short end, roll the cake (including the towel) tightly until you reach the other side. Set the cake aside to cool completely.

For The Cream Cheese Filling

With an electric mixer beat the butter and cream cheese until light and fluffy. Add the vanilla extract, icing (powdered/confectioners) sugar and milk. Mix for 3 - 5 minutes until the icing is light and fluffy.

To Assemble:

Unroll the cooled pumpkin cake and spread the cream cheese filling evenly over the surface of the cake. Beginning on the short side, re-roll the cake (without the towel) to the other side. Transfer the roll to a serving plate and sprinkle with additional icing (powdered/confectioners) sugar. Refrigerate until ready to serve.


Original Recipe by My Friend's Bakery 2015


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Embrace The Season Pumpkin Loaf With Vanilla Icing

pumpkin_loaf_3_mfbThe past two weeks at work have been crazy, crazy busy.  I park myself at my desk at 8:30 a.m. and during the day I hardly have time to go to the bathroom, much less eat lunch.  And it’s not just me.  All of my co-workers have felt the chaotic pre-holiday rush too.  You hang up the phone and it rings again.  You answer one email and ten more pop into your inbox.  It’s an exhausting, never-ending juggling act, and you’re trying everything you can not to drop any balls.

pumpkin_loaf_6_mfbAnd then when you go home, you pick up a different set of juggling balls.  Kids, laundry, cooking supper, cleaning, shopping, and all the other things that life throws at you on a daily basis.

pumpkin_loaf_1_mfbWhen it feels like it’s too much and you just can’t take any more, walk outside.  See the beauty that surrounds you. Reach out and touch the gold, red, and orange jewels of Fall. Feel the crisp Autumn air on your cheeks and embrace the season.

fallEmbrace the season for what it is.  Absolutely, positively calming and breathtaking.

Pumpkin Loaf With Vanilla Icing

Prep Time: 15 minutes

Cook Time: 45 minutes

Yield: 2 loaves

A delicious, moist loaf that freezes very well.


    For The Pumpkin Loaf
  • 3 cups all-purpose flour
  • 2 cups granulated sugar
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 teaspoons pumpkin pie spice (or 1-1/2 teaspoons ground cinnamon, 1/2 teaspoon ground cloves, 1/4 teaspoon ground nutmeg)
  • 4 eggs, lightly beaten
  • 2 cups pumpkin puree (not pie filling)
  • 1 cup vegetable or canola oil
  • 2 teaspoons vanilla extract
  • 1/4 cup pumpkin seeds (optional)
  • For The Vanilla Icing
  • 1/2 cup icing (powdered/confectioners) sugar
  • 3 tablespoons milk
  • 1 teaspoon vanilla extract
  • 1 tablespoon butter, softened


For The Pumpkin Loaves

Preheat oven to 375 degrees.

In a large bowl whisk together the flour, sugar, salt, baking soda, baking powder and spices. Set aside. In a smaller bowl mix together the beaten eggs, pumpkin purée, oil, and the vanilla. Pour the wet ingredients over the dry ingredients and stir until just combined. Do not over mix.

Divide the batter into two 9″ x 5″ or 10″ x 4″ inch loaf pans that have been sprayed with non-stick cooking spray or lined with parchment paper. Spread the batter gently to the edges and sprinkle with pumpkin seeds. Bake for 45 minutes or until a toothpick inserted in the center comes out clean. Cool for approximately 5 minutes in the pan before transferring the pumpkin loaf to a cooling rack. Once cooled, drizzle with vanilla icing.

For The Vanilla Icing

In a small bowl, whisk together all of the ingredients until they are smooth. Transfer the icing into the corner of a Ziploc bag and twist the bag closed. Cut off the corner of the bag and squeeze the icing over the pumpkin loaves.


Original Recipe by My Friend's Bakery 2013


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