Pumpkin Roll
Recipe by Luella McBride
3 eggs
1 cup sugar
2/3 cup pumpkin
¾ cup flour
2 tsp cinnamon
½ tsp nutmeg
1 tsp lemon juice
1 TB baking powder
1 tsp ginger
½ tsp salt
1 cup chopped nuts
Powdered sugar
Beat eggs on high speed for 3 minutes. Gradually add sugar. Add pumpkin, flour, cinnamon, nutmeg, lemon juice, baking powder, ginger and salt. Pour into greased and floured cookie sheet (17x15”). Sprinkle nuts on top of batter. Bake at 375° for 15 minutes.
Spread out a clean dish towel, and sprinkle with powdered sugar. Cool pumpkin mixture 5 minutes, then remove from pan and place on dish towel. Roll up lightly and let cool.
Filling:
1 cup powdered sugar
6 oz cream cheese
4 TB butter (softened)
½ tsp vanilla
Blend until smooth. Unroll pumpkin. Frost with filling; roll back up, without the dish towel. Wrap in foil and freeze or keep in refrigerator. Slice to serve.
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