Pumpkin Roll

Submitted by Jason Stevenson

"Excellent dessert for fall season. Freezes well."

 

• Ready In: 1hr 45mins
• Ingredients: 14
• Yields: 1 10 inch roll

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
• 1 cup powdered sugar
• 1⁄2 teaspoon vanilla

directions

1. 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 and waxed-paper lined 10-by-15-inch jelly-roll pan.
2. 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.
3. 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.

Reviews

[quick meal]

This is a great recipe! I have always wanted to try to make a pumpkin roll, however I was worried it would be too hard. This recipe proves it is not. I actually bought a large can of pumpkin, so to use it up I have made 3 so far and plan to finish it off with 1 more. I will put these in the freezer for later! I did add chopped pecans to the one in the oven now and probably the next. Thanks for a great recipe!