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Pumpkin Roll Recipe

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This recipe for Pumpkin Roll is from The Anderson 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 sugar
2/3 cup canned pumpkin
1 tsp lemon juice
1/2 tsp salt
3/4 cup flour
1 tsp baking powder
2 tsps ground cinnamon
1 tsp ginger
1/4 tsp ground nutmeg
6 oz cream cheese, softened
1 cup confectioners' sugar
1/4 cup butter, softened
1/2 tsp vanilla extract
½ cup nuts
Directions:
Directions:
Preheat oven to 375 degrees F .In a mixing bowl, beat eggs on high for 5 minutes. Gradually beat in white sugar until thick and lemon-colored. Add pumpkin and lemon juice. In another bowl combine flour, cinnamon, baking powder, salt, and nutmeg; fold into the pumpkin mixture. Grease a 15x10x1 inch baking pan; line with waxed paper. Grease and flour the paper. Spread batter into pan; sprinkle with nuts. Bake at 375 degrees F (190 degrees C) for 15 minutes or until cake springs back when lightly touched.
Immediately turn out onto a linen towel dusted with confectioners' sugar. Peel off paper and roll cake up in the towel, starting with the short end. Cool. Meanwhile, in a mixing bowl, beat cream cheese, 1 cup confectioners' sugar, butter, and vanilla until fluffy. Carefully unroll the cake. Spread filling over cake to within 1 inch of edges. Roll up again. Cover and chill until serving. Dust with additional confectioners' sugar, if desired.

 

 

 

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