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"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Pumpkin roll Recipe

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This recipe for Pumpkin roll is from JOHNSON Family Cookbook Project, 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:  
CAKEY PART
3 eggs
1 cup sugar
2/3 cup solid pumpkin
1 tsp baking soda
1 tsp cinnamon
3/4 cup flour

FILLING
8 oz. cream cheese, softened
4 T butter, softened
1 cup powdered sugar
1/2 tsp. vanilla
Directions:
Directions:
Beat together 3 eggs and 1 cup sugar. Add 2/3 cup solid pumpkin, 1 tsp baking soda, 1 tsp cinnamon, 3/4 cup flour

Grease jelly roll pan^ and line with wax paper. Spread mixture on sheet.
Bake @ 375 for 15 minutes. (aim to not brown or crisp the edges - makes for easier de-papering later)

Take out and roll (with wax paper still on) while hot. Cool 45 minutes or longer. (I usually refrigerate to cool)

For frosting, mix all ingredients.
Unroll cake and spread with filling after removing wax paper*. Re-roll and refrigerate 1 hour or more.
Can be frozen up to 1 month.
Number Of Servings:
Number Of Servings:
1 log = ~8-12 pieces, depending on thickness
Preparation Time:
Preparation Time:
Not very long
Personal Notes:
Personal Notes:
^When I used a 17x11 jelly roll pan, it was a bit easier to roll because the cake was thinner. 15x9 works just as well and you'll have slightly thicker cake.

*I unroll the chilled cake, spread the filling, and then remove the wax paper as I re-roll.


Credit:
Got this recipe from Lynn Hoak, mother of LIU teammate Sammy

 

 

 

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