Pumpkin Roll
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Dessert
Serves: 8-10
Ingredients
  • 3 eggs
  • 1 cup sugar
  • ⅔ cup canned pumpkin
  • 1 tsp lemon juice
  • ¾ cup flour
  • 1 tsp baking powder
  • 2 tsp cinnamon
  • 1 tsp ginger
  • ½ tsp nutmeg
  • ½ tsp baking soda
  • 1 cup chopped pecans, optional
  • Filling:
  • 1 cup powdered sugar
  • 4 TBSP butter, softened
  • ½ tsp vanilla
  • 1 (8oz) cream cheese, softened
Instructions
  1. Beat eggs at high speed for 5 minutes.
  2. Gradually add sugar.
  3. Stir in pumpkin & lemon juice.
  4. Sift together flour, baking powder, baking soda, cinnamon, ginger, and nutmeg.
  5. Fold into pumpkin mix.
  6. Grease and flour jellyroll style pan - 15x10x1. (You can also line with a sheet of parchment paperwork on bottom.)
  7. Pour fixture into pan.
  8. Sprinkle with nuts, if using.
  9. Bake at 375 degrees for 15 minutes.
  10. Heavily dust powdered sugar on a clean towel.
  11. Turn cake onto dusted towel.
  12. Starting at narrow end, roll towel and all. Cool completely.
  13. To make filling: mix all ingredients together and beat until smooth.
  14. Once completely cool, unroll cake and spread filling. roll cake back up.
  15. Cover with plastic wrap and refrigerate.
  16. You can clean up edges of roll by cutting off ½" inch off each side.
  17. Right before serving/cutting, you can sprinkle with powdered sugar.
  18. Keep leftovers, covered in refrigerator.
Recipe by Sweet Dash of Sass at http://sweetdashofsass.com/2020/10/pumpkin-roll/