Pumpkin Roll

Pumpkin RollIngredients:

Cake:

  • 3 eggs
  • 1 c sugar
  • ⅔ c pumpkin (canned)
  • 1 tsp lemon
  • ¾ c flour
  • 1 tsp baking powder
  • ½ tsp ground nutmeg
  • 2 tsp cinnamon
  • Powdered sugar shaker
  • ½ c chopped pecans (optional)

Filling:

  • 1 tsp vanilla
  • 8oz cream cheese
  • 1 c powdered sugar
  • ¼ butter, room temp

Directions:

  1. Preheat oven to 375°
  2. Beat eggs 5 minutes on high (important-time it).
  3. Add sugar, pumpkin, and lemon and mix well.
  4. Add flour, baking powder, nutmeg & cinnamon (I usually mix the dry ingredients up in my two cup Pyrex measuring cup so I can just pour in together) and blend well.
  5. Pour into a well-greased jelly roll pan (cookie sheet with sides).
  6. Sprinkle with pecans and bake for 12-15 minutes.
  7. Sprinkle linen kitchen towel (don’t use anything fuzzy) heavily with powdered sugar.
  8. Once the cake is done, gently turn out onto the towel with pecan side down.
  9. Tuck in sides of the towel and gently roll up cake with towel.
  10. Place flat, seam side down in the freezer for about 20-30 minutes.
  11. Mix cream cheese and soft butter with vanilla and powdered sugar.
  12. Take cake roll out of the freezer and gently unroll, leaving on the towel, evenly spread the filling.
  13. Gently roll up again, peeling towel off the cake. It will be a tad sticky. (Tip-Rinse out your towel to remove the cake before it dries and hardens.) 
  14. You must refrigerate this cake, so you can place it on a serving platter or sprinkle powdered sugar into wax paper and wrap up.
  15. You can freeze this cake for up to two months as well, which is great when you are trying to plan mass holiday baking.
  16. Slice, sprinkle a little bit of powdered sugar on top and serve!

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