The Great Pumpkin Roll
This is a Pumpkin Roll recipe I found on AllRecipes, one of my favorite websites of all time. One of my coworkers made it at an office Christmas party last year and I have honestly had dreams about it on a regular basis since then. I don’t know if this is any good, but I think I’m going to make it this weekend and let you all know how it turns out! You can find the recipe here, or better yet, I’ll just copy and paste it for easy access (for me) later on:
INGREDIENTS
Cake
- 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
Filling
- 1 1/2 cups confectioners’ sugar
- 8 ounces cream cheese, softened
- 4 tablespoons butter, softened
- 1/2 teaspoon vanilla extract
DIRECTIONS
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour jelly roll pan. I use a 15×18 inch pan lined with waxed paper and then greased and floured.
- 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 and baking powder. Fold into batter. Spread batter onto prepared pan. Bake for 15-18 minutes. Remove from oven and allow to cool enough to handle.
- Remove cake from pan and place on tea towel (cotton, not terry cloth). Roll up the cake by rolling towel inside cake and place seam side down to cool.
- Prepare the frosting by blending together the sugar, cream cheese, butter and vanilla.
- When completely cooled, unroll cake and spread with cream cheese filling and roll up again without towel. Wrap with plastic wrap. Refrigerate until ready to serve. Sprinkle with confectioners sugar and slice into 12-15 servings.
We’ll see how I do on this recipe with my limited patience in following directions.
Source: AllRecipes
