Pumpkin Roll
Katy Shadid
A holiday favorite.
ingredients
- 3 eggs
- 1 cup sugar
- 2/3 cups pumpkin
- 1 tsp. lemon juice
- 3/4 cups flour
- 1 tsp. baking powder
- 2 tsp. cinnamon
- 1 tsp. ginger
- 1/2 tsp. nutmeg
- 1/2 tsp salt
- 1 cup pecans
- 1 cup powdered sugar
- 2 3 oz. cream cheese
- 4 Tbsp. butter
- 1 tsp. vanilla
directions
- 1
Beat eggs on high 5 minutes. Gradually beat in sugar. Stir in pumpkin and lemon juice and set aside.
- 2
Stir together flour and baking powder, cinnamon, ginger, nutmeg, and salt.
- 3
Fold into pumpkin. Spread on greased and floured 15X10X1 pan. Top with pecans.
- 4
Bake 375 for 15 minutes.
- 5
Turn out on towl thats sprinkled with powdered sugar. Start at narrowed end roll towl and cake together. Let cool then unroll.
- 6
Filling:
- 7
Combine powdered sugar, cream cheese, butter, and vanilla. Beat till smooth. Spread on cake. Reroll back up put in refrigerator.
Source: Randy Warren
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