My first attempt at making a Pumpkin Roll was around Thanksgiving, I followed a recipe from a family cookbook and it turned out delicious. I was actually going to post the recipe around that time (would have made more sense) but I didn’t get any good photos before the roll got devoured. I was so proud of myself, and it made me happy the boyfriend liked it so much. He had never tried one before and was skeptic about me making one. In his face! He now prefers the roll over pumpkin pie and the same goes for myself. If you’ve never tried a pumpkin roll before you don’t know what you’re missing! Recently he made a request that I make another one, and it turned out just as good. The bonus this time was that I didn’t make such a mess! Some may only crave this delicious desert around the holidays, but I feel it’s perfect for anytime you’re craving some pumpkin goodness.

Pumpkin Roll
Beat 3 eggs for 5 minutes.

Gradually add:
1 c. white sugar
1 tsp. lemon juice
2/3 c. pure pumpkin

Sift Together:

1 tsp. ginger
2 tsp. cinnamon
1/2 tsp. salt
3/4 c. flour
1 tsp. baking powder
1/2 tsp. nutmeg

Add mixture together. Grease and flour pan (or spray it) 15×10 inches. Put mixture in pan. Top with 1 cup chopped nuts. (Optional) Bake at 375º for 15 minutes or until done.

Put dish towel (I use wax paper), sprinkled with powered sugar, size of pan. Put cake on towel. Roll up; let cool in refrigerator. Unroll for filling.

Filling:
1 c. powered sugar
4 tsp. butter
8 oz. cream cheese
1/2 tsp. vanilla

Beat smooth; spread all over cake. Roll back up. Put in refrigerator. When cooled, sliced desired thickness.

Enjoy!

This entry was posted on Monday, January 5th, 2009 at 12:30 am and is filed under Food & Recipes. You can follow any responses to this entry through the RSS feed. You can leave a response, or trackback from your own site.