Saturday, October 11, 2008

Colleen’s Pumpkin Roll

**My SIL's recipe. So good you'll cry.

In a large bowl, beat 3 eggs on high for 3 minutes. Beat in:
1 c sugar
2/3 c pumpkin
1 tsp lemon juice
¾ c flour
1 tsp baking powder
2 tsp cinnamon
1 tsp ginger
½ tsp nutmeg
½ tsp salt

Cove a cookie sheet with waxed paper and spread mixture on paper. (Make sure to cover well – it’s hard to peel the waxed paper off otherwise) Sprinkle chopped walnuts on top (the nuts help hold it together, but they are optional). Bake for 15 minutes at 375*. Let cool for 10 minutes.

Spread powdered sugar on a clean dish towel. Pick up the waxed paper ends and turn over so that the baked pumpkin side is on the powdered sugar. Roll up the towel by the short end. Leave rolled up for 30 minutes. Unroll and carefully peel off the waxed paper. Spread with the following:

1 c powdered sugar
6 oz cream cheese
4 tblsp butter
½ tsp vanilla

Mix and spread this on the inside of the pumpkin roll and roll it up again. I usually roll it in waxed paper and then roll it in foil. Keep these refrigerated – best when chilled.

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