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Pumpkin roll

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Ingredients/Components

sugar - 1 c
cinnamon - 2 tsp
eggs - 3 item
vanilla - 1/2 tsp
pkg - 2 oz
salt - 1/2 tsp
flour - 3/4 c
nutmeg - 1/2 tsp
pumpkin - 2/3 c
powdered sugar
ginger - 1 tsp
finely chopped walnuts - 1 c
lemon juice - 1 tsp
melted butter or margarine - 4 Tbsp
10x powdered sugar

How to make pumpkin roll:

Filling:1 c. powdered sugar2 (3 oz.) pkg. softened cream cheese1 tsp. ginger1/2 tsp. nutmeg1/2 tsp. salt1 c. finely chopped walnuts 10x (powdered) sugar4 Tbsp. melted butter or margarine1/2 tsp. vanilla Beat eggs for 3 minutes on high speed with mixer. Gradually beat in sugar on slow speed. Stir in pumpkin and lemon juice. Stir together dry ingredients in separate bowl. Slowly fold into egg mixture. Spread in greased and floured 15 x 10 x 1-inch jelly roll pan. Top with nuts. Bake at 375° for 15 minutes. Turn out onto towel sprinkled with 10x sugar. Starting at narrow end, roll towel and cake together. Cool.

Filling: Combine ingredients and beat until smooth. Spread over unrolled cake. Roll. Wrap with aluminum foil. Seal well. Chill or freeze. Cut through wax paper and peel off to serve.

Recipe categories: American, Vegetables, North american.

Rating:

3.8

Average rating: 3.8, total votes: 4

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Related ingredients:

sugar, vanilla, milk, salt, flaked coconut, lemon juice