Pumpkin Roll III

Pumpkin Roll III

This is an easy recipe for pumpkin rolls with cream cheese.

Active Time
25 mins
Total Time
70 mins
Yield
12 to 15

How to Make It

1. Step
Preheat oven to 350 degrees F (175 degrees C). Grease and flour jelly roll pan. (I use a 15x18 inch pan lined with waxed paper and then greased and floured.)
2. Step
Beat eggs with electric mixer for 2 1/2 minutes. Add sugar slowly while still beating. Beat for 3 1/2 minutes more. Fold in pumpkin and lemon juice.
3. Step
Mix together the flour, cinnamon, nutmeg, ginger, salt and baking powder. Fold into batter. Spread batter onto prepared pan. Bake for 15-18 minutes. Remove from oven and allow to cool enough to handle.
4. Step
Remove cake from pan and place on tea towel (cotton, not terrycloth). Roll up the cake by rolling towel inside cake and place seam-side down to cool.
5. Step
Prepare the frosting by blending together the sugar, cream cheese, butter and vanilla.
6. Step
When the cake is completely cooled, unroll cake and spread with cream cheese filling and roll up again without the towel. Wrap with plastic wrap. Refrigerate until ready to serve. Sprinkle with confectioners sugar and slice into 12-15 servings.

Ingredients

  • 3 large eggs eggs
  • 1 cup white sugar
  • ? cup pumpkin puree
  • 1 teaspoon lemon juice
  • ¾ cup all-purpose flour
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1 teaspoon ground ginger
  • ½ teaspoon salt
  • 1 teaspoon baking powder
  • 1?½ cups confectioners' sugar
  • 8 ounces cream cheese, softened
  • 4 tablespoons butter, softened
  • ½ teaspoon vanilla extract

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