Pumpkin roll

Pumpkin roll

Ingredients/Components

• sugar - 1 c
• cinnamon - 1 tsp
• eggs - 3 item
• vanilla - 1 tsp
• chopped pecans - 1 c
• pkg - 1 oz
• salt - 1/4 tsp
• nutmeg - 1/4 tsp
• baking powder - 1 tsp
• all-purpose flour - 3/4 c
• powdered sugar - 2 Tbsp
• pumpkin pie spice - 1 tsp
• canned pumpkin - 2/3 c
• margarine - 1/3 c
• lemon juice - 1 tsp

How to make pumpkin roll:

Preheat oven to 375°. Grease and flour 15 x 10 x 1-inch jellyroll pan. Beat eggs at high speed until thick; gradually add 1 cup sugar and beat 5 minutes. Stir in pumpkin and lemon juice. In separate bowl, combine flour and next 5 ingredients; gradually stir into pumpkin mixture. Spread batter evenly in pan and sprinkle with 1 cup pecans. Bake at 375° for 12 to 15 minutes.

Sift 1 to 2 tablespoons powdered sugar in a 15 x 10-inch rectangle on a cloth towel. When cake is done, immediately loosen from sides of pan and turn out onto sugared towel. Starting at narrow end, roll up cake and towel together; cool completely on wire rack, seam side down.

Beat cream cheese and margarine in a large bowl at high speed; gradually add 1 cup powdered sugar and vanilla, beating mixture until well blended. Unroll cooled cake; spread with cream cheese mixture and carefully re-roll. Place cake on plate seam side down. Garnish with whipped cream, if desired.

Recipe categories: American, Vegetables, North american.