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Pumpkin Roll - Marilyn Farmer

Recipe

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Ingredients

  • 3 eggs
  • .66 cup pumpkin
  • 1 tsp lemon juice
  • .75 cup flour
  • 1 tsp baking powder
  • 2 tsp cinnamon
  • 1 tsp ginger
  • .5 tsp nutmeg
  • .5 tsp salt
  • 1 cup sugar
  • .5 cup chopped nuts (optional)

Filling:

  • 6 oz cream cheese
  • 1 cup powdered sugar
  • 4 tbsp butter
  • .5 tsp vanilla

Steps

  1. Beat eggs 5 minutes on high speed and add sugar. Stir in pumpkin and lemon juice. Mix together dry ingredients and fold into egg mixture. Pour into well greased and floured 11x13 pan. (You can line your pan with foil and then grease and flour that.) Cover with nuts. Bake at 375F for 15 minutes. Gently lift edges and turn onto a kitchen towel dusted with powdered sugar. Roll while still hot, including the towel. Cool. Unroll and spread with the cream cheese filling. Roll up again. Wrap in plastic wrap and then foil. Freeze. Remove from freezer 1/2 hour before slicing. Serve with whipped cream or vanilla ice cream.
  2. Cream Cheese Filling: Combine cream cheese, powdered sugar, butter, and vanilla. Beat until smooth. Spread onto pumpkin roll.
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