Pumpkin Roll
Ready In: 55 mins
Serves: 6-8
Yields: 1 Roll
Ingredients
Pumpkin Roll
- 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, room temperature
- 1 1⁄2 cups powdered sugar
- 1⁄2 teaspoon vanilla extract
Directions
- Pumpkin Roll:
- Combine eggs & sugar; blend well.
- Add pumpkin & lemon juice; blend well.
- In separate bowl, combine flour, baking powder, spices and salt; mix well. Add flour mixture to pumpkin mixture; mixing well.
- Pour into well greased and waxed paper lined 10 x 15 Jelly Roll pan.
- Bake 15 minutes; cool 15 minutes.
- Remove cake from pan and place on clean tea towel.
- Cool another 10 minutes.
- Combine all the filling ingredients and blend well.
- Evenly spread filing in cake.
- Roll up cake and wrap in foil and chill for 1 - 2 hours.
- Keep refrigerated.
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