the pumpkin roll

I had the best time baking the day before Thanksgiving with my mom.  She taught me to make her pumpkin roll, and it was a huge success.  Although all the flipping, rolling, and unrolling was a bit intimidating - it was delicious and turned out beautifully.  The recipe is below, more for my sake than anyone else's :)

 Pumpkin Roll
  • 3 eggs
  • 2/3 c. pumpkin
  • 1 t. lemon juice
  • 3/4 c. flour
  • 1 c. sugar
  • 1 t. baking powder
  • 1 t. ginger
  • 2 t. cinnamon
  • 1/2 t. nutmeg
  • 1/2 t. salt
The Frosting
  • 6 oz. red. fat cream cheese
  • 4 T. butter
  • 1 c. powdered sugar
  • 1/2 t. vanilla
Beat eggs on high speed.  Gradually add pumpkin and lemon juice.  Mix dry ingredients in a separate bowl and gradually add to wet ingredients.  Pour batter in a greased jelly roll pan, greased and lined with greased and floured parchment paper.  Bake 15-20 min. at 375.

Flip onto a towel sprinkled with powdered sugar and roll up while warm.  Unroll and spread with frosting when cool.  Roll back up and refrigerate overnight.


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