 | | Halloween Pumpkin Roll Recipe |
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3 eggs
2/3 c. cooked, mashed pumpkin
3/4 c. all-purpose flour
1 tsp. baking powder
1 tsp. ginger
1-1/4 c. powdered sugar, divided
1 c. sugar
1 tsp. lemon juice
2 tsp. cinnamon
1/2 tsp. salt
1/2 tsp. nutmeg
1/4 c. butter
1/2 tsp. vanilla
1 (8 oz.) pkg. cream cheese, softened
Beat eggs 5 minutes at high speed. Gradually add
sugar, beating well. Stir in pumpkin and lemon juice.
Combine flour, cinnamon, baking powder,
salt, ginger and nutmeg. Add to pumpkin mixture
and blend well. Spoon into a greased and floured
15 x 10 x 1 inch pan. Spread evenly. Bake at 375
degrees for 15 minutes. turn cake onto a towel
sprinkled with 1/4 cup powdered sugar. Roll up
cake and towel together. Cool. Combine 1 cup
powdered sugar, cream cheese, butter and vanilla;
beat until smooth and creamy. Unroll cake and
spread with filling. Roll cake again and chill,
seam side down.
Serves 12. |
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| Instructions |
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