World's Best Pumpkin Roll
WORLD'S BEST PUMPKIN ROLL
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|1 c||granulated sugar|
|3/4 c||all purpose flour|
|1 tsp||baking powder|
|1 tsp||baking soda|
|1 tsp||ground ginger|
|1/2 tsp||ground nutmeg|
|2/3 c||canned unsweetened pumpkin|
|2 tsp||lemon juice, divided|
|1 1/2 c||powdered sugar, divided|
|8 oz||cream cheese, softened|
|1/4 c||butter, softened|
|1 tsp||pure vanilla extract|
Lebanon, OH (pop. 20,033)
Member Since Nov 2010
About 10 years ago while struggling through nursing school, raising my son, and workin at a nursing home I wanted to make something wonderful to take to my mother's for Thanksgiving. One of the residents at the nursing home gave me a magizine to skim through and I stumbled upon this delicious pumpkin roll recipe. It was a HUGE hit and needless to say, I have been making every year ever since.
Coat bottom and sides of a jelly roll (15x10inch) 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 mins or until thick and lemon-colored; gradually add granulated sugar, beating until well combined. Combine flour and next 6 ingredients. Gradually ad to egg mixture, beating well. Combine pumpkin and 1 teaspoon of lemon juice; add to mixture, beating well. Spread into prepared pan.
Bake at 375 for 15 mins.
Sift 1/2 cup powdered sugar onto clean, dry dish towel. Run 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 rake to cool completely.
Beat cream cheese and butter with electric mixer until creamy; gradually add remaining 1 cup powdered sugar, beating until smooth. Stir in vanilla and 1 teaspoon lemon juice.
Unroll cake; remove towel. Spread cream cheese mixture on cake. Re-roll cake without towel, and place seam side down, on serving platter. Sprinkle remaining powdered sugar from dish towel over cake. Cover and chill at least 3 hours.
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