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Pumpkin Roll

July 26, 2009

This is the very first holiday treat that I ever baked for Joe!

Preparation time:  25 min.                Oven temperature: 375°F
Baking time:  15 min.                           Chilling time:  1 to 2 hours

For 1 roll, 10 to 12 servings, you will need:
3 eggs
1 cup sugar
2/3 cup pumpkin
1 tsp lemon juice
3/4 cup all purpose flour
1 tsp baking powder
2tsp cinnamon
1 tsp ginger
1/2 tsp nutmeg
1/2 tsp salt
      Filling (recipe follows)

Filling:  Beat together 1 pkg (8 oz.) soft cream cheese and 4 Tbsp butter or margarine. Stir in 1 cup powedered sugar and 1/2 tsp. vanilla extract, blending until smooth.

Preparation:
 1. In a large bowl, combine eggs and sugar, beating well.  Add pumpkin and lemon juice, mixing until blended.
2. In a separate bowl combine flour, baking powder, spices and salt.  ( I usually use self rising flour and leave out the baking powder and salt.)  Add to egg mixture, mixing well.  Spread batter into greased and waxed – paper lined 10 by 15 inch jelly roll pan.
3.  Bake at 375°F for 15 min.  Remove from oven.  Cool for 15 min.  Place cake on clean tea towel.  Cool 10 min. longer.  From 10 inch side, roll cake up in towel.  Set aside.
4. Meanwhile, prepare filling. Unroll cake.  Evenly spread filling over cake.  Roll up cake (discard towel).  Wrap in plastic wrap.  Cover and chill at least 1 hr.   Slice before serving.  Keep leftover slices refrigerated.