Thomas Family Pumpkin Rolls
Jeanne Mills
ingredients
- 3 eggs
- 1 cup sugar
- 2/3 cup pumpkin
- 1 tsp lemon juice
- 3/4 cup flour
- 1 cup finely chopped walnuts
- powdered sugar
- 1 tsp baking powder
- 2 tsp cinnamon
- 1 tsp ginger
- 1/2 tsp salt
- 1/2 tsp nutmeg
- Filling:
- 1 cup powder sugar
- 4 tbsp butter
- 2 pkg. (3 oz) cream cheese
- 1/2 tsp vanilla
directions
- 1
Preheat oven to 375 degrees F. Grease and flour 15x10x1" jellyroll pan. Beat eggs on high speed for 5 minutes, gradually beat in granulated sugar. Stir in pumpkin and lemon juice. Sift together flour, baking powder, cinnamon, ginger, nutmeg and salt. Fold into pumpkin mixture.
- 2
Spread in prepared pan (line pan with wax paper and spray with Pam). Top with finely chopped walnuts. Bake for 15-20 minutes. Sprinkle powdered sugar onto a fresh dishcloth and turn cake out onto cloth. Starting at narrow end, roll towel and cake together, cool 20 minutes and unroll.
- 3
Filling:
- 4
Combine powdered sugar, cream cheese, butter and vanilla. Beat until smooth. Spread over cake and roll up and chill, approximately 2 hours. Roll should be 10" long.
Source: Thomas Family
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