Pumpkin roll

Pumpkin roll



  • butter, softened - 3 4
  • sugar - 1 c
  • eggs - 3 item
  • vanilla - 1/2 tsp
  • pkg - 1 oz
  • salt - 2 tsp
  • chopped nuts - 1 c
  • baking powder - 1 tsp
  • pumpkin - 2/3 c
  • powdered sugar
  • plain flour - 3/4 c
  • lemon juice - 1 tsp

How to make pumpkin roll:

Filling:1 c. powdered sugar3 or 4 Tbsp. butter, softened1 (3 oz.) pkg. cream cheese1/2 tsp. vanilla Beat eggs on high for 4 to 5 minutes. Gradually beat in sugar. Stir in pumpkin and lemon juice. In medium bowl, sift flour, baking powder, spices and salt; fold into first mixture. Spread into greased and floured 15 x 10 x 1-inch pan. Top with nuts. Bake for 15 minutes at 375°. Turn out onto lint free towel sprinkled with powdered sugar while hot. Roll up, jelly roll style, keeping towel against cake. Let cool completely.

Filling: Cream together the ingredients. Unroll cake; spread filling on top. Roll up again; put in refrigerator or freezer and slice.

Recipe categories: American, Vegetables, North american.

Pumpkin roll
Average rating: 3.5 of 5, total votes: 6
Cook. Time: PT1H30M
Total Time: PT1H30M

Cause of complaint:

Related ingredients:
sugar, granulated sugar, shortening, powdered sugar, eggs, slightly beaten, large cucumbers, unbaked pie crusts, to 6 slices bread, sliced, unpeeled pickles, cucumbers medium size, sliced
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