Dessert, Food

Shanie’s Pumpkin Roll

This scrumptious recipe is a holiday favorite and is so easy to make.

Pumpkin Roll Recipe

Pumpkin and spice flavored roll cake with a cream cheese filling.
For the cake:
3 large eggs
1 cup granulated sugar
2/3 cup canned pumpkin
1 teaspoon lemon juice
3/4 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon nutmeg
1 1/2 teaspoon cinnamon
For the filling:
1 cup powdered sugar
1 8-ounce package of cream cheese, softened
4 tablespoons margarine
1/2 teaspoon vanilla extract

 

Preheat oven to 375 F. In a large bowl, mix together eggs, sugar, pumpkin, and lemon juice. In a separate bowl, mix flour, baking powder, salt, nutmeg, and cinnamon. Add the flour mixture to the egg mixture and stir until well blended. Line a 10 1/2″ by 15″ cookie sheet with parchment paper, trimming excess. Pour the batter onto the cookie sheet, spread evenly. Sprinkle with pecans. Bake 12-15 minutes or until a toothpick inserted into the center comes out clean. Prepare a linen towel heavily sprinkled with powdered sugar. After baking, turn the cookie sheet onto the towel, parchment paper side up. The cake should slide out onto the towel. Remove paper and roll up the cake into the towel. Cool 30-40 minutes.

For the filling, stir together the powdered sugar, cream cheese, margarine and vanilla. Mix well. After the roll has cooled, unroll it and spread the filling evenly. Re-roll and slice for serving.

{ingredients}
{mix ingredients and pour over parchment paper and bake}
{sprinkle powdered sugar on a towel}
{carefully place on the towel}
{get to rolling}
{allow roll to cool, while preparing the filling}
{spread filling over roll}

{roll part II!}

{enjoy!}