pumpkin roll
This recipe is a favorite for our family. It is especially requested around the holidays. For our son, any time is fine with him! It is easy, delicious, and eye-catching when served to your guests. I use the left-over pumpkin to make Pumpkin, Orange-Date Cookies (posted in JAP).
prep time
20 Min
cook time
15 Min
method
Bake
yield
10 -12
Ingredients
- 1 cup granulated sugar
- 2/3 cup all purpose flour
- 3 - eggs
- 1/2 teaspoon baking soda
- 3/4 teaspoon cinnamon
- 2/3 cup canned pumpkin
- FILLING:
- 12 ounces cream cheese, softened
- 1 cup powdered sugar, plus (for sprinkling on paper)
- 3 tablespoons butter, softened
- 1 cup pecans or walnuts pieces
- 1/2 cup dates, chopped (optional)
- 1 teaspoon vanilla extract
How To Make pumpkin roll
-
Step 1Mix granulated sugar, flour, eggs, soda, cinnamon, and canned pumpkin thoroughly. Line cookie sheet with foil and spray with non-stick cooking spray. Pour the batter onto the foil; spread out evenly. Bake cake for 15 minutes at 350 degrees. Sprinkle some extra powdered sugar on wax paper and turn out cake onto paper.
-
Step 2Combine the cream cheese, powdered sugar, butter, pecans, dates, and vanilla; mix thoroughly and spread evenly onto cake. Roll up jelly roll fashion and wrap with wax paper or plastic wrap. Chill for several hours. Slice and serve.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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