Pumpkin roll

Pumpkin roll

Ingredients/Components

• sugar - 1 c
• cream cheese - 8 oz
• eggs - 3 item
• vanilla - 1/2 tsp
• salt - 1/2 tsp
• flour - 3/4 c
• butter - 4 Tbsp
• nutmeg - 1/2 tsp
• baking powder - 1 tsp
• pumpkin - 2/3 c
• nuts - 1 c
• powdered sugar - 1 item
• ginger - 1 tsp
• lemon juice - 1 tsp
• Mix dry ingredients; fold into pumpkin mixture

How to make pumpkin roll:

Beat eggs for 5 minutes, gradually adding sugar, pumpkin and lemon juice. Mix dry ingredients; fold into pumpkin mixture. Spread into well-greased 15 x 10 x 1-inch pan. Top with nuts. Bake at 375° for 15 minutes. Turn out on wax paper that has been liberally dusted with powdered sugar. Roll. Cool and unroll. Spread with filling.Filling:1 c. powdered sugar4 Tbsp. butter8 oz. cream cheese1/2 tsp. vanilla Beat filling and spread on cake roll. Roll up. Wrap in foil and chill. Tastes best if refrigerated 12 to 24 hours before serving.

Recipe categories: American, Vegetables, North american.