pumpkin roll
From my mother-in-law's recipe collection.
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yield
8 serving(s)
prep time
25 Min
cook time
15 Min
method
Bake
Ingredients For pumpkin roll
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vegetable cooking spray
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3 lgeggs
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1 csugar
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3/4 call purpose flour
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2 tspcinnamon
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1 tspbaking soda
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1 tspbaking powder
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1 tspground ginger
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1/2 tspsalt
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1/2 tspground nutmeg
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2/3 ccanned unsweetened pumpkin
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1/2 cfinely chopped pecans, toasted
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1 tsplemon juice
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1 1/2 cpowdered sugar, divided
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2 pkg3 ounces each cream cheese, softened
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1/4 cbutter, softened
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1 tspvanilla
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1 tsplemon juice
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garnishes: powdered sugar, chocolate coated pecan halves
How To Make pumpkin roll
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1Coat bottom and sides of a 15- x 10-inch jelly-roll pan with cooking spray, and line with wax paper. Coat wax paper with cooking spray; set aside. Beat eggs at medium speed with an electric mixer 5 minutes or until thick and lemon-colored; gradually add granulated sugar, beating until well combined. Combine flour and next 6 ingredients. Gradually add to egg mixture, beating well. Combine pumpkin, pecans, and 1 teaspoon lemon juice, and gradually add to mixture, beating well. Spread batter evenly into prepared pan. Bake at 375° for 15 minutes or until a wooden pick inserted in center comes out clean.
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2Sift 1/2 cup powdered sugar in a 15- x 10-inch rectangle on a clean, dry dish towel. Run a knife around edges of pan to loosen cake, and turn cake out onto prepared towel. Peel wax paper off cake. Starting at narrow end, roll up cake and towel together; place, seam side down, on a wire rack to cool completely. Beat cream cheese and butter at medium speed with an electric mixer until creamy; gradually add remaining 1 cup powdered sugar, beating until smooth. Stir in vanilla and 1 teaspoon lemon juice.
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3Unroll cake; remove towel. Spread cream cheese mixture on cake, leaving a 1-inch border around edges. Re-roll cake without towel, and place, seam side down, on a serving platter. Cover and chill at least 3 hours. Garnish, if desired.
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