Pumpkin roll
Pumpkin roll
Ingredients/Components
- sugar - 1 c
- cinnamon - 2 tsp
- cream cheese
- eggs - 3 item
- vanilla - 1/2 tsp
- salt - 1/2 tsp
- butter - 4 Tbsp
- nutmeg - 1/2 tsp
- confectioners sugar - 1 c
- baking powder - 1 tsp
- pumpkin - 2/3 c
- ginger - 1 tsp
- lemon juice - 1 tsp
- flour plain - 3/4 c
- pecans, finely chopped - 1 c
How to make pumpkin roll:
Filling:8 oz. cream cheese1 c. confectioners sugar4 Tbsp. butter1/2 tsp. vanilla Filling: Mix all ingredients until fluffy.Beat eggs on high speed for 3 minutes. Gradually beat in sugar. Stir in pumpkin and lemon juice. Mix all dry ingredients and fold into other mixture. Pour into 15 x 10 x 1-inch pan, sprinkle pecans over top and bake at 375° for 12 to 15 minutes. Remove and cool 5 minutes. Remove from pan and lay on a tea towel sprinkled heavy with powdered sugar. Starting at narrow edge, roll up (with tea towel) like a jelly roll. Put in refrigerator and cool for 1 hour. Unroll, spread with filling, then reroll (without tea towel). Let cool. Can be frozen for later use.
Recipe categories: American, Vegetables, North american.
Rating:
Related ingredients:
sugar, brown sugar, water, boiling water, box white cake mix, can beets, bread cubes, sliced medium cucumbers, box spiral noodles multicolored
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