February 11, 2012

Pumpkin Roll

I know its not Fall anymore and not that many people cook with pumpkin, but in our house is it an ingredient that we use all all year round! I love pumpkin, and anything that calls for cream cheese, well you know it makes it that much better. I have always been afraid to make pumpkin rolls because the cake would always break on me, but this recipe never fails me! 

Pumpkin Roll

3 Eggs
1 C. Sugar
1 C. Cooked Pumpkin ( canned)
1 tsp lemon Juice
1 Cup flour
1 tsp baking powder
2 tsp. cinnamon
1 tsp. ground ginger
1 tsp. ground nutmeg
1 tsp. salt
Powdered sugar

1 C. powdered Sugar
6 oz cream cheese
4 T. Butter
1/2 tsp Vanilla

Preheat oven to 375. Grease and flour jelly roll pan or cookie sheet. In mixing  bowl beat eggs for 5 minutes. Beat in sugar until smooth. Stir in pumpkin and lemon juice. In separate bowl, combine flour, baking powder, spices and salt and stir. Fold dry ingredients into pumpkin mixture. Spread mixture in pan and bake for 15 minutes. Remove cake and turn it onto a dishcloth dusted with powdered sugar. Starting at long end, roll up together and cool. While cooling make filling mixture. Mix filling ingredient together until smooth.  Unroll cake and spread with filling within 1 inch of edge. Roll up cake and chill for 4 hours. Dust with powered sugar before serving. And enjoy this yummy dessert! 

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