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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
chopped nuts - 1/2 c
flour - 3/4 c
nutmeg - 1/2 tsp
baking powder - 1 tsp
pumpkin - 2/3 c
powdered sugar - 1 item
ginger - 1 tsp
butter or oleo - 4 Tbsp
lemon juice optional - 1 tsp

How to make pumpkin roll:

Frosting:1 c. powdered sugar2 (3 oz.) pkg. cream cheese4 Tbsp. butter or oleo1/2 tsp. vanilla Beat 3 eggs on high for 5 minutes. Gradually stir in sugar, pumpkin, lemon juice, cinnamon, ginger, nutmeg, salt and baking powder. Fold in flour. Pour onto well-greased and floured cookie sheet. Sprinkle with chopped nuts. Bake at 350° for 15 minutes; do not overbake! While hot, turn out onto cloth sprinkled with powdered sugar. Roll up with cloth; cool in fridge for 2 hours. Unroll and frost.

Frosting: Mix powdered sugar, cream cheese, butter and vanilla. Spread on cake and reroll. Keep in fridge. This cake roll freezes well and can be cut from freezer.

Recipe categories: American, Vegetables, North american.

Rating:

3.7

Average rating: 3.7, total votes: 3

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