Pumpkin roll

My friend Nichole asked me to design a print for her. In exchange she made me this delicious pumpkin roll. I think it’s obvious from last fall how much I love pumpkin recipes. And who says we can’t eat pumpkin in February? Not me!

 

She even took pictures so we could share it! Seems easy enough to me. Although I appreciate having one delivered and ready to eat.

Thank you Nichole. Love my friends!

Full recipe is below.

Bake Cake and cool for 15 minutes.

Place cake on clean towel and sprinkle with powdered sugar. Cool 10 minutes longer. From 10-inch side, roll cake up in towel. Set aside.

While cake is cooling in towel, prepare filling.

Unroll cake. Evenly spread filling over cake.

Roll up cake (without the towel).

Wrap in plastic wrap. Cover and chill at least 1 hour.

Slice before serving. Keep leftover slices refrigerated.

The best part is that it freezes well.

So delicious…

Pumpkin Roll

Ingredients:

• 3 Eggs
• 1 cup Sugar
• 2/3 cup Pumpkin
• 1 teaspoon Lemon juice
• 3/4 cup All-purpose flour
• 1 teaspoon Baking powder
• 2 teaspoons Cinnamon
• 1 teaspoon Ginger
• 1/2 teaspoon Nutmeg
• 1/2 teaspoon Salt
• .
• Filling:
• 8 ounces Cream cheese — softened
• 4 tablespoons Butter — or margarine
• 1 cup Powdered sugar
• 1/2 teaspoon Vanilla

Preparation:

In large bowl, combine eggs and sugar, beating with an electric mixer until thick and light yellow in color. Add pumpkin and lemon juice, mixing until blended.

In separate bowl, combine flour, baking powder, spices and salt. Add to egg mixture, mixing well. Spread batter into greased and waxed-paper lined 10-by-15-inch jelly-roll pan.

Bake at 350 ° for 15 minutes. Remove from oven. Cool for 15 minutes. Place cake on clean tea towel sprinkled liberally with powdered sugar. Cool 10 minutes longer. From 10- inch side, roll cake up in towel. Set aside.

While cake is cooling in towel, prepare filling. Beat together cream cheese and butter; stir in powdered sugar and vanilla and blend until smooth.
Unroll cake. Evenly spread filling over cake. Roll up cake (without the towel). Wrap in plastic wrap. Cover and chill at least 1 hour. Slice before serving. Keep leftover slices refrigerated. This pumpkin roll freezes well.

~Jenny