Pumpkin Roll
Author: Sweet Dash of Sass
Recipe type: Dessert
Serves: 8-10
- 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
- Beat eggs at high speed for 5 minutes.
- Gradually add sugar.
- Stir in pumpkin & lemon juice.
- Sift together flour, baking powder, baking soda, cinnamon, ginger, and nutmeg.
- Fold into pumpkin mix.
- Grease and flour jellyroll style pan - 15x10x1. (You can also line with a sheet of parchment paperwork on bottom.)
- Pour fixture into pan.
- Sprinkle with nuts, if using.
- Bake at 375 degrees for 15 minutes.
- Heavily dust powdered sugar on a clean towel.
- Turn cake onto dusted towel.
- Starting at narrow end, roll towel and all. Cool completely.
- To make filling: mix all ingredients together and beat until smooth.
- Once completely cool, unroll cake and spread filling. roll cake back up.
- Cover with plastic wrap and refrigerate.
- You can clean up edges of roll by cutting off ½" inch off each side.
- Right before serving/cutting, you can sprinkle with powdered sugar.
- Keep leftovers, covered in refrigerator.
Recipe by Sweet Dash of Sass at http://sweetdashofsass.com/2020/10/pumpkin-roll/
3.5.3251