Pumpkin Roll
- 3 eggs
- 1 cup sugar
- 2/3 cup canned pumpkin
- 3/4 cup all-purpose flour
- 1 tsp baking powder
- 2 tsp cinnamon
- 1 tsp ginger
- 1/2 tsp nutmeg
- 1/2 tsp salt
- Mint leaves, optional (for garnish)
- Orange slices, optional (for garnish)
- For filling:
- 1 pkg (8 oz.) cream cheese, softened
- 4 Tbsp butter or margarine
- 1 cup powdered sugar
- 1 tsp vanilla extract
- In a sizeable bowl, combine the eggs and sugar, beating with vigor. Add the pumpkin, mixing until blended.
- In a separate bowl, combine the flour, baking powder, spices and salt. Add to the egg mixture, mixing well.
- Spread the batter into a 10x15-inch jelly roll pan, lined with greased wax paper.
- Bake at 375°F for 15 minutes (be patient, you rascal). Remove from pan and let cool for 15 minutes (be patient, you rascal).
- Place the cake on a clean tea towel and let cool for approximately ten minutes longer.
- From 10-inch side, roll the cake up in the towel. Set aside.
To make the filling:
Beat together the cream cheese and butter or margarine.
Slowly stir in the powdered sugar and vanilla extract, blending until smooth.
- Unroll the cake and place on a plastic wrap.
- Evenly spread the filling over the cake.
- Roll up the cake and cover with plastic wrap.
- Place the cake, seam-side down, in the refrigerator and chill for at least 2 hours.
- When serving, cut the cake in even slices.
- Garnish with mint leaves and/or orange slices, if your little heart desires.
*** This makes 1 roll, 8-10 servings.
This is a festive and impressive dessert, excellent for Thanksgiving.
- In a separate bowl, combine the flour, baking powder, spices and salt. Add to the egg mixture, mixing well.
- Spread the batter into a 10x15-inch jelly roll pan, lined with greased wax paper.
- Bake at 375°F for 15 minutes (be patient, you rascal). Remove from pan and let cool for 15 minutes (be patient, you rascal).
- Place the cake on a clean tea towel and let cool for approximately ten minutes longer.
- From 10-inch side, roll the cake up in the towel. Set aside.
To make the filling:
Beat together the cream cheese and butter or margarine.
Slowly stir in the powdered sugar and vanilla extract, blending until smooth.
- Unroll the cake and place on a plastic wrap.
- Evenly spread the filling over the cake.
- Roll up the cake and cover with plastic wrap.
- Place the cake, seam-side down, in the refrigerator and chill for at least 2 hours.
- When serving, cut the cake in even slices.
- Garnish with mint leaves and/or orange slices, if your little heart desires.
*** This makes 1 roll, 8-10 servings.
This is a festive and impressive dessert, excellent for Thanksgiving.
Submitted by Oct 18, 2011
15 min 30 min 45 min
15 min 30 min 45 min