Pumpkin roll

Pumpkin roll

Ingredients/Components

• sugar - 1 c
• cinnamon - 2 tsp
• eggs - 3 item
• vanilla - 1/2 tsp
• pkg - 8 oz
• flour - 3/4 c
• butter - 4 Tbsp
• baking soda - 1 tsp
• 10x sugar
• pumpkin or butternut squash - 2/3 c

How to make pumpkin roll:

Filling:1 c. 10x sugar8 oz. pkg. cream cheese, softened4 Tbsp. butter1/2 tsp. vanilla Baking Temperature: 350°. Baking Time: 15 to 20 minutes.

Beat eggs for 5 minutes. Add all other Pumpkin Roll ingredients and mix well. Line a jelly roll pan with waxed paper. Spread mixture in lined pan. Bake. Cool about 5 minutes.

Dust a tea towel with 10x sugar and peel waxed paper from cake and gently lift cake from pan onto tea towel. Cool 5 minutes more and roll cake (tea towel and all). Let stand 1/2 hour.

Beat together all filling ingredients until smooth. Unroll cake and spread with filling. Re-roll cake without tea towel and refrigerate until firm. Yield: 8 to 10 servings.

Variation: Softened ice cream may be substituted for the filling and then place roll in freezer.

Recipe categories: American, Vegetables, North american.