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Oven Temp. ~350º
Baking Time ~ 15 to 18 minutes - don't over cook.
Pan size ~ 11 x 17 cookie sheet with sides
Servings ~ 10 to 12 |
GLENDA'S Helpful
Kitchen Hints
~~~~~~~~~~~
This is an easy recipe for
pumpkin rolls with cream cheese. You will find you family fighting
over the last piece.
The
baking pan may vary in
size. Just keep an eye on the baking time. Don't over cook or the
cake will be to hard to roll.
You can use 2 teaspoons of
pumpkin pie spice instead of cinnamon, nutmeg and ginger.
Substitute your favorite nut for the walnut.
Substitute a can of cream
cheese frosting for the home made frosting.
Substitute low fat cream
cheese for regular.
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Easy Pumpkin Dessert Roll
INGREDIENTS
3 eggs
1 cup white sugar
2/3 cup pumpkin puree
1 teaspoon lemon juice
3/4 cup all-purpose flour
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon ground ginger
1/2 teaspoon salt
1 teaspoon baking powder
1/2 cup chopped walnuts - optional
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Filling
1 1/2 cups confectioners' sugar
8 ounces cream cheese, softened
4 tablespoons butter, softened
1/2 teaspoon vanilla extract
DIRECTIONS
 Preheat
oven according to chart. Grease and flour
jelly roll pan or cookie sheet that has sides. I used a 11 x 17 inch
baking pan lined with
parchment paper or waxed paper and
then greased and floured the paper also.
Beat eggs with electric mixer for 2 1/2 minutes. Add sugar slowly
while still beating. Beat for 3 1/2 minutes more. Fold in pumpkin
and lemon juice.
Mix together the flour, cinnamon, nutmeg, ginger, salt, baking
powder and walnuts. Fold into batter. Spread batter onto prepared
baking pan. Bake the allotted time or until cake springs back when
lightly touched.
Immediately turn
out onto parchment paper or a tea towel (cotton, not terry
cloth). Peel off parchment paper and roll cake up into the paper or
towel , starting with the short end. cool completely.
Prepare the frosting by blending together the sugar, cream cheese,
butter and vanilla.
When
the cake is completely cooled, carefully unroll cake and spread with cream cheese
filling and gently roll cake up again without parchment paper or towel.
You may need a rubber spatula to help separate the parchment paper
or towel from the cake. Wrap with plastic wrap.
Refrigerate until ready to serve. Sprinkle with confectioners sugar
and slice into 1/2 to 3/4 inch slices. |
