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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Pumpkin Roll Recipe

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This recipe for Pumpkin Roll is from The Mixon Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3/4 cup all purpose flour
1 cup white sugar
1 tsp baking soda
2 tsp pumpkin pie spice
1 cup pumpkin puree
3 eggs
1 tsp lemon juice
2 T confectioners' sugar
1 8oz package cream cheese
1/4 cup butter 1 tsp vanilla extract
1 cup confectioners' sugar
Directions:
Directions:
Preheat oven to 375 degrees F. Grease and flour a 9X13 jelly roll pan or cookie sheet with sides.

In a large bowl, mix together flour, sugar, baking soda and pumpkin pie spice. Stir in pumpkin puree, eggs, and lemon juice. Pour mixture into prepared pan. Spread mixture evenly.

Bake at 375 degrees F for 15 minutes.

Lay a damp linen towel on the counter and sprinkle with confectioner's sugar, turn the cake onto the towel. Carefully roll the towel up (lengthwise) with the cake in it. Let the cake cool completely. At least 1 hour.

Make the icing: In a medium bowl blend softened cream cheese, butter, vanilla and sugar with a wooden spoon or electric mixer.

When the cake has cooled, unroll it and spread icing in the middle of the cake evenly. Immediately re-roll the cake off of the towel and wrap with plastic wrap. Keep refrigerated or freeze in aluminum foil for up to 2 mos. Cut the cake in slices just before serving.
Number Of Servings:
Number Of Servings:
10
Preparation Time:
Preparation Time:
20 minutes

 

 

 

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