Pumpkin Roll

Tammy Wright

By
@myluv4cookies

I fix this every year for Halloween party's, Thanksgiving, and sometimes for Christmas. I usually try to make them up in advance without putting the icing on the outside and freeze them in my deep freeze. Then the day before I need them I set them in my frige to defrost then take them out and put the outter icing on them.


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Ingredients

CAKE

3 large
eggs
2/3 c
pumpkin, canned or cooked
1/2 tsp
cinnamon
3/4 c
all purpose flour
1 c
sugar
1 tsp
baking soda
1/4 tsp
ginger
chopped pecans

FILLING

2 Tbsp
butter
1 pkg
cream cheese
3/4 tsp
vanilla
1 c
powder sugar

Directions Step-By-Step

1
Preheat oven to 350. In a bowl mix together all the above ingredients and set it aside. Before baking grease and line a 10x15 baking sheet pan with wax paper. Pour cake batter onto baking pan (you can add the pecans to the top of the cake at this point) and bake for 12 min. or until springy. Flip cake onto paper towels that have powdered sugar and flour on them. Remove the wax paper and roll up immediately while warm. Let it cool completely on a wire rack. When cooled unroll and spread filling all over the cake and roll back up to look like a jelly roll you can add powdered sugar to the top of the cake or more filling to cover it. When finished put in the refrigerator. You can leave off the top filling and or powdered sugar. Then you can freeze them in an air tight container for later use. When ready to use just unthaw and serve no baking required.
2
**Hint**
1 Box of powdered sugar will fill two pumpkin rolls, powder your paper towels and have
a little left over.
1 Small can of pumpkin will make two cakes with some left over.

**Hint** You can also add pumpkin to you cream cheese icing and it will add a little more flavor to you pumpkin roll.

About this Recipe

Course/Dish: Cakes