Pumpkin Roll
Author: Kuhn Orchards
Ingredients
- 3 eggs, room temperature
- 1 cup sugar
- ⅔ cup pumpkin
- 1 t. lemon juice
- ¾ c. flour
- 1 t. baking powder
- 2 t. cinnamon
- 1 t. ground ginger
- ½ t. nutmeg
- ½ t. salt
- 1 c. walnuts, chopped
- Cream Cheese Filling
- 8 oz. cream cheese
- 4 T. butter, softened
- 1 c. sifted powdered sugar
- ½ t. vanilla
Instructions
- Grease jelly roll pan (15" x 10" x 1"), add a layer of waxed or parchment paper and grease the paper.
- Beat 3 eggs on high for 5 minutes; gradually beat in sugar.
- Stir in pumpkin and lemon juice.
- Sift dry ingredients.
- Fold into pumpkin mixture.
- Spread in prepared baking pan.
- Top with chopped walnuts.
- Bake at 375 degrees for 15 minutes.
- Turn our on cloth dishtowel sprinkled with powdered sugar.
- Let cool for about 10 minutes before removing paper.
- Roll the towel and the cake together and cool completely.
- Cream Cheese Filling
- Mix all ingredients until smooth.
- Spread over the cooled cake (the side without walnuts).
- Re-roll and wrap in plastic wrap and refrigerate.
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