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"I would like to find a stew that will give me heartburn immediately, instead of at three o'clock in the morning."--John Barrymore

Pumpkin Roll Recipe

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This recipe for Pumpkin Roll is from Our 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 eggs
1 cup of sugar
3/4 cup of flour
1 tsp. baking powder
2 tsp. cinnamon
1 tsp. ginger
1/2 tsp. nutmeg
1/2 tsp. salt
2/3 cup canned pumpkin
1 tsp. lemon juice
1 cup nuts (walnuts, pecans)
Powdered sugar
6 oz. cream cheese
1/4 cup of butter - softened
1/2 tsp. vanilla
Directions:
Directions:
Beat eggs at high speed for 5 minutes.
Add sugar, mixing well.
Add mixture of flour, baking powder, cinnamon, ginger, nutmeg and salt, mixing well.
Stir in pumpkin and lemon juice.
Spread into greased and floured jelly roll pan (10" x 15"). Or alternatively you can use parchment paper.
Sprinkle with chopped nuts.
Bake in oven at 375ºC for 15 minutes or until lightly browned.
Have dish towel spread out lightly sprinkled with powdered sugar ready.
Remove to dish towel.
Roll as for jelly roll starting with narrow end and including towel.
Leave to cool.
When cold, unroll to fill.
Combine 1 cup of powdered sugar, cream cheese, softened butter and vanilla in bowl and mix well.
Spread over cake and reroll (not with tea towel this time). Chill in fridge.
Number Of Servings:
Number Of Servings:
12
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
Pumpkin Roll freezes really well. Defrost in fridge. I usually make this around Thanksgiving/Christmas time and give some to friends. I make a double batch and cut each roll in half and freeze. My son particularly loves this!

 

 

 

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