Pumpkin roll
Pumpkin roll
Ingredients/Components
- butter, softened - 4 Tbsp
- sugar - 1 c
- cinnamon - 1 tsp
- eggs - 3 item
- vanilla - 3/4 tsp
- pkg
- salt - 1/2 tsp
- flour - 3/4 c
- baking powder - 1 tsp
- pumpkin - 2/3 c
- powdered sugar - 1 c
- pumpkin pie spice - 1/2 tsp
- lemon juice - 1 tsp
How to make pumpkin roll:
Filling:1 (8 oz.) pkg. cream cheese4 Tbsp. butter, softened3/4 tsp. vanilla1 c. powdered sugar Beat eggs at high speed for 5 minutes, gradually adding sugar and lemon juice. At medium speed, fold in flour, cinnamon, pumpkin pie spice, salt and baking powder. Add and blend thoroughly 1 cup pumpkin. Spread evenly on a 15 1/2 x 10 1/2-inch cookie sheet that has been greased, floured and topped with waxed paper. Bake 15 to 20 minutes at 375°. Turn out onto damp towel. Remove waxed paper and roll while hot from narrow end. Cool completely on rack. Unroll and add filling. Reroll from narrow end. Wrap in Saran Wrap and aluminum foil. Refrigerate. May be frozen.Filling: Beat until fluffy the cream cheese, butter and vanilla. Gradually add powdered sugar.
Recipe categories: American, Vegetables, North american.
Rating:
Related ingredients:
sugar, eggs, milk, salt, egg, beaten
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