Pumkin Rolls
Hannah
ingredients
Cakes- 9 eggs
- 3 cups sugar
- 1 (16oz) can pumpkin
- 3 tbsp. lemon juice
- 2 1/4 cups flour
- 3 tsp. baking soda
- 3 tsp. ginger
- 6 tsp. cinnamon
- 1 1/2 tsp. salt
- 2 cups confectioners’ sugar
- 2 (8oz) pkgs. cream cheese
- 1/2 cup butter, melted
- 1 tsp. vanilla extract
directions
- 1
1. Preheat oven to 375°. Beat eggs about 5 mins; add sugar and mix well. Add pumpkin and lemon juice and again mix well. Combine flour, baking soda, ginger, cinnamon, and salt. Add to egg mixture and mix well. Spread 1/3 of the batter in well-greased, 15x10x1-inch jellyroll pan. Bake in preheated oven until cake springs back when gently touched, 15 mins. Cool in pan 5 mins.
- 2
2. Turn cake onto damp towel and roll tightly to form shape. Let stand 5-10 mins. Make filling while letting wrapped cake rest.
- 3
3. Beat sugar, cream cheese, butter, and vanilla together until well-blended and smooth.
- 4
4. Unroll cake and spread with 1/3 of the filling, then reroll. Repeat two more times with remaining batter and filling. If desired, save some of filling to decorate the top. These rolls freeze well. Slice into 1-inch slices to serve.
notes
KitchenAid: eggs 1 min on 6 5 mins sugar
Source: Mom
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