I just love this time of year. It's always a great excuse to make such yummy desserts!
Pumpkin Roll
3 eggs
1 C. sugar
3/4 C. pumpkin
1 tsp. lemon juice
3/4 C. + 2 Tbsp. Flour
1 tsp. baking powder
1/2 tsp. salt
2 tsp. cinnamon
1 tsp. ginger
1/2 tsp. nutmeg
Beat eggs until lemon in color. (Approx. 5 minutes) gradually add sugar, pumpkin and lemon juice. In separate bowl combine flour, baking powder, salt, and spices. Fold into the pumpkin mixture. Spread into a 15x10 baking pan that has been greased. (I spray my pan, then I line it with wax paper and spray it again.) Bake at 375* for 15 minutes. Right out of the oven, turn it onto a terry cloth towel that has been sprinkled with powdered sugar. Roll towel and cake up together and let cool.
Filling:
1 cream cheese (8 oz.)
1 C. powder sugar
4 Tbsp. butter, softened
1 tsp. vanilla
Beat all ingredients together until spreadable. Once cake has cooled, roll out the cake and spread the filling on the cake and roll it back up. Cut into 1/2" servings.
We like to cover it in foil and freeze it. Then when we are ready to serve, we just pull it out of the freezer and slice it.
(Sorry about the spacing in the typing. Tried to fix it but couldn't)
No comments:
Post a Comment