By Edna Posted on

Pumpkin Roll Recipe

Square

Difficulty: Average
Freezes Well
Serves 8

Ingredients:

Cake

  • 3 eggs
  • 1 cup sugar
  • 2/3 cup canned pumpkin
  • 1 teaspoon lemon juice
  • 3/4 cup flour
  • 1 teaspoon baking powder
  • 2 teaspoons cinnamon
  • 1 teaspoon ginger
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon salt
  • 1 cup finely chopped nuts
  • 1/4 cup confectioners’ sugar for sprinkling

Filling

  • 1 cup confectioners’ sugar
  • 2 3-ounce packages cream cheese
  • 4 tablespoons butter or margarine
  • 1/2 teaspoon vanilla

Instructions:

  1. Preheat oven to 375°.
  2. Beat eggs for 5 minutes on high speed of mixer.
  3. Mix sugar, pumpkin, lemon juice and flour with sifted baking powder, cinnamon, ginger, nutmeg and salt.
  4. Fold in beaten eggs.
  5. Spread mixture in a greased 15″ x 10″ x 1″ pan and top with chopped nuts.
  6. Bake for 15 minutes.
  7. While still warm, turn onto a towel sprinkled with about 1/4 cup confectioners’ sugar.
  8. Starting at narrow end, roll up with towel wrapped around.
  9. Refrigerate about 2 hours.
  10. Mix 1 cup confectioners’ sugar, cream cheese, butter and vanilla.
  11. Unroll pumpkin roll, remove towel and spread with filling.
  12. Reroll and chill 1/2 hour.
  13. Slice and serve either plain or with ice cream.