Oven Temp. ~350º
Baking Time ~ 15 to 18 minutes - don't overcook.
Pan size ~ 11 x 17 cookie sheet with sides
Servings ~ 10 to 12
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 overcook or the cake will be too 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.
1 cup white sugar
1 - 16 ounce canned pumpkin
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
1 1/2 cups sugar
8 ounces cream cheese, softened
4 tablespoons butter, softened
1/2 teaspoon vanilla extract
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, then grease and flour the paper.
Beat eggs with electric mixer for 2 1/2 minutes. Add white 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 pumpkin batter. Spread pumpkin batter onto prepared baking pan. Bake the allotted time or until pumpkin cake springs back when lightly touched.
Immediately turn out onto parchment paper or a cotton 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 powdered sugar, cream cheese, butter and vanilla.
When the cake is completely cooled, carefully unroll pumpkin cake and spread with cream cheese filling and gently roll pumpkin cake up again without parchment paper or towel. You may need a rubber spatula to help separate the parchment paper or towel from the pumpkin cake. Wrap with plastic wrap. Refrigerate until ready to serve. Sprinkle with powdered sugar and slice into 1/2 to 3/4 inch slices.