Ingredients: |
Ingredients: 3 eggs
2/3 cp pumpkin (1-29 oz can makes four)
¾ cp flour
1 cp sugar
2 tsp cinnamon
1 tsp ginger
½ tsp nutmeg
1 tsp baking powder
1 tsp lemon juice
½ tsp salt
½ cp coarsely chopped walnuts, optional
Filling – store bought OR homemade
(1 lrg cont of Duncan Hines Whipped Cream Cheese Frosting is just enough for one roll)
OR
1 cp powdered sugar
6 oz cream cheese, room temp
4 Tbsp butter, room temp
½ tsp vanilla
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Directions: |
Directions:Beat the eggs on High 5 min – no less! Whisk in the pumpkin until it’s well blended with the eggs. Add the flour, sugar, spices, baking powder, lemon juice, and salt. Stir just till blended. Add the nuts if you’re using them.
Pour into a greased and floured 10 x 15 inch pan. Bake in a 375* oven for 15 minutes. Remove from oven and cool 5 min. Use a tool to loosen it all around the edges. Run a spatula underneath it to loosen it from the pan and turn onto wax paper.
At one end fold the wax paper over the end a few inches. Start with that end and roll up into the wax paper. Cool completely before you try to spread the filling in it.
Prepare Homemade Filling
Use a potato masher or fork to blend the cream cheese and butter together with the vanilla. Add the powdered sugar and continue with the potato masher till it’s all blended and creamy.
Unroll the cooled pumpkin roll and spread the filling over it all. Re-roll without the wax paper. Freeze for easy slicing. |
This recipe for Pumpkin Roll is from