Classic Pumpkin Roll
Per usual for us, it’s been months since we’ve posted new recipes or content. Now that we are near the end of summer weather i think the perfect recipe to come back with is a pumpkin one! As I’ve been sitting here with my nephew today I went back and looked through my edited PICTURES to see what I had. I found two recipes perfect for fall. This pumpkin roll recipe, and a caramel snickerdoodle that I didn’t get finished up last fall. I’ll test the cookies one more time and get it typed up and posted. I have pictures of them ready to go.
PUMPKIN ROLL
3 eggs
1 c. sugar
¾ c. pumpkin pie, in can
1 teaspoon lemon juice
¾ c. flour
1 teaspoon baking powder
½ teaspoon salt
½ teaspoon nutmeg
1 teaspoon ginger
2 teaspoon cinnamon
1 teaspoon pumpkin spice, optional
CREAM CHEESE FILLING:
1 c. powdered sugar
8 oz. cream cheese
4 TBSP butter
1 teaspoon vanilla extract
Preheat the oven to 375°. Mix eggs, sugar, pumpkin, and lemon juice. In a separate bowl mix flour, salt, baking powder, cinnamon, ginger, nutmeg. Add egg mixture. Spray 10 1/2 x 15“ pan. Pour batter into pan evenly and bake for 12 to 15 minutes.
Prepare a clean kitchen towel by sprinkling heavily with powdered sugar. After baking, turn cookie sheet over onto the towel, and the cake should slide out on to towel. Start at one and roll cake into towel. Cool 45 minutes. Unroll and spread cream cheese mixture evenly. Roll up again without the towel. Sprinkle with sugar before wrapping in foil. Wrapped in foil and refrigerate for one hour. Sprinkle with powdered sugar and slice to serve.