Pumpkin Roll
Pumpkin Roll
Beat:
3 eggs
1 C. sugar
2/3 C. canned pumpkin
1 t. lemon juice
Add:
¾ C. flour
1 t. baking soda
2 t. cinnamon
1 t. salt
Filling:
1 C. powdered sugar
1 8-oz. pkg. cream cheese
4 T. butter
1/2 t. vanilla
Spread into jelly roll pan, 15”x10". Cookie sheet with edge will do. Line with parchment paper and grease well under paper also. Sprinkle batter with 1 C. chopped nuts (optional). Bake at 375˚ for 15 minutes.
Remove from oven. Loosen sides and turn out cake while hot into clean hand towel sprinkled with powdered sugar. Begin rolling cake with towel into roll. Cool 1 hour. Then unroll cake and towel out flat. Spread filling on top. Use all filling. Roll cake up into roll. Wrap in foil and freeze overnight for nice even slices, but freezing is not necessary.
Serves 10-12
