Pumpkin roll

Pumpkin roll

Ingredients/Components

• sugar - 1 c
• eggs - 3 item
• vanilla - 1 tsp
• pkg
• flour - 2/3 c
• baking soda - 1 tsp
• powdered sugar - 1 c
• pumpkin spice - 1 tsp
• lemon juice - 1 tsp
• stick margarine or butter - 1 item
• solid pack pumpkin mix - 2/3 c
• walnuts or any other type of nuts - 1 item

How to make pumpkin roll:

Filling:1 (8 oz.) pkg. cream cheese1 c. powdered sugar1 stick margarine or butter1 tsp. vanilla Filling: Mix 4 ingredients together.

Preheat oven to 350°. Prepare cookie sheet by covering it with foil, then spread butter over the entire foiled cookie sheet. Do not be too generous with the butter! Prepare cheesecloth or a thin kitchen towel by placing it on a flat surface and covering it (as wide as your cookie sheet) with powdered sugar. Mix first 4 items with wire whisk until blended. Add flour and baking soda. Mix well. Pour pumpkin mixture over the cookie sheet, spreading evenly. Sprinkle chopped walnuts over the top. Bake for 10 to 15 minutes, checking after 10 minutes to see if the bread is spongy to touch. When bread is done, remove from oven and turn upside down on the prepared cheesecloth. Gently roll the bread up cheesecloth into a log and put in the freezer for 15 to 20 minutes. After cooled, gently roll the bread out (this is tricky) without breaking. Gently spread the filling across the bread, roll the bread up again. But this time without the cheesecloth. Put the finished bread in foil and put back in freezer until it sets up (about 1 hour). Enjoy!

Helpful Hint: Before starting, place your butter and cream out of the refrigerator 1 hour before starting.

Recipe categories: American, Vegetables, North american.