Pumpkin Roll takes the best flavors of the holiday season and creates one dessert. Pumpkin and cream cheese rolled in to a flavorful awesome dessert. It can be made ahead of time and frozen. For a cold festive treat substitute the filling for ice cream.
Cake
3 Eggs
2/3 cup Pumpkin Purée
1 teaspoon Lemon Juice
3/4 cup Flour
1 teaspoon Baking Powder
2 teaspoon Cinnamon
1 teaspoon Ginger
1/2 Salt
Filling
1 cup Powdered Sugar
8 oz Cream Cheese
4 Tablespoon Butter
1 Tablespoon Vanilla
1 Tablespoon Lemon Juice
Beat 3 eggs on high speed for 5 minutes. Gradually add 1 cup sugar. Stir in 2/3 cup of pumpkin purée plus 1 teaspoon lemon juice.
Sift together 3/4 cup flour, 1 teaspoon baking powder, 2 teaspoons cinnamon, 1 teaspoon ginger, 1/2 teaspoon nutmeg, 1/2 teaspoon salt.
Fold into pumpkin mixture. Spread on greased and floured cookie sheet pan or parchment paper. (Optional spread nuts over batter) Bake at 375 degree oven for 15 minutes.
Turn out over cookie sheet pan onto towel sprinkled with powdered sugar. Roll slowly to prevent breaking like a jelly roll.
Cool. Unroll and spread with filling.
Blend cream cheese, butter, powdered sugar, vanilla, and lemon juice together until smooth. Reroll And wrap in foil. Refrigerate until firm. Cut in 1 inch pieces and serve. Cookie sheet pan size 15 x 10 x 1.
We always do a double roll for holidays.
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