Pumpkin Roll
- Ready In:
- 32mins
- Ingredients:
- 14
- Serves:
-
1
ingredients
-
For the cake
- 3 eggs
- 236.59 ml sugar
- 157.80 ml pumpkin
- 4.92 ml lemon juice
- 177.44 ml all-purpose flour
- 4.92 ml baking powder
- 2.46 ml salt
- 2.46 ml nutmeg
- 7.39 ml cinnamon
- 118.29 ml chopped pecans
-
For the filling
- 236.59 ml powdered sugar
- 226.79 g package cream cheese, softened
- 59.16 ml margarine
- 2.46 ml vanilla extract
directions
- Preheat oven to 375°F.
- In a large bowl, mix together eggs, sugar, pumpkin, and lemon juice.
- In a separate bowl, mix flour, baking powder, salt, nutmeg, and cinnamon.
- Add the flour mixture to the egg mixture and stir until well blended.
- Line a 10 1/2x15-inch cookie sheet with parchment paper, trimming excess.
- Pour the batter onto the cookie sheet, spread evenly.
- Sprinkle with pecans.
- Bake 12-15 minutes or until a toothpick inserted into the center comes out clean.
- Prepare a linen towel heavily sprinkled with powdered sugar.
- After baking, turn the cookie sheet onto the towel, parchment paper side up.
- The cake should slide out onto the towel.
- Remove paper and roll up the cake into the towel.
- Cool 30-40 minutes.
- For the filling, stir together the powdered sugar, cream cheese, margarine and vanilla.
- Mix well.
- After the roll has cooled, unroll it and spread the filling evenly.
- Re-roll and slice for serving.
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Reviews
RECIPE SUBMITTED BY
motherof4boys
Canada
I currently live in Nova Scotia. I have 4 sons. The eldest is 29 and the youngest 14 going on 30.