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Pumpkin Roll

Pumpkin Roll
By Anne Landefeld on Saturday, August 31, 2013 at 1:26am
? 3 eggs
? 1 c. sugar
? 2/3 -3/4 c. canned pumpkin
? 3/4 c. all-purpose flour
? 1 t. baking powder
? 2 t. cinnamon
? 1 t. ginger
? 1/2 t. nutmeg
? 1/2 t. salt
Combine eggs and sugar, beating well. Add pumpkin, mixing until blended. In a separate bowl, combine dry ingredients. Add to egg mixture, mixing well. Spread batter into wax paper-lined 10×15 jellyroll pan. Bake at 375? F. for 15 minutes. Remove from pan. Let cool for 15 minutes. Place on clean tea towel. Cool 10 minutes longer. From short side, roll cake up in towel. Set aside. Meanwhile, prepare filling.
? 8 ounces Cream cheese, softened
? 4 tablespoons Butter, softened
? 1 cup confectioners’ sugar
? 1/2 teaspoon vanilla extract
Beat together cream cheese and margarine. Stir in powdered sugar and vanilla, blending until smooth. Unroll cake; place on plastic wrap. Evenly spread filling over cake. Roll up and cover with plastic wrap. Chill for 2 hours.

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