Pumpkin Roll

31 Oct

Such an easy recipe. One of the great things about Fall is pumpkin roll (please note, I am NOT a pumpkin fanatic).  I can really only eat one piece or so but at parties and gatherings, this seems to be a favorite.  It is so easy to make too.  My mom gave me this recipe and I have made adjustments due to lack of ingredients in my pantry.

Image

What you need for the ROLL
 
2/3 cup pumpkin (not pumpkin pie filling)
3 eggs
1 cup sugar
1 1/2 tsp. cinnamon (I’ve made it without this because I didn’t have it in my pantry)
1 tsp. baking soda
3/4 cup flour
 
What you need for the FILLING
 
8 oz cream cheese
3 TBS margarine (optional)
1 cup powdered sugar
1 tsp. vanilla
 
Mix ingredients for roll.  Spray and lay wax paper on a jelly roll pan (or cookie sheet). Bake at 375 for 10 minutes or so (when you touch it it’s kind of spongy – not sticky).  Invert on a tea towel coated with powdered sugar, and coat the cake as well.  Roll and let cool.  Mix filling and spread over cooled roll.  If the cake cracks don’t fret, it still looks nice and tastes delicious.
C’est si yum!
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One Response to “Pumpkin Roll”

  1. Me October 31, 2013 at 10:58 pm #

    Classic recipe and so delicious!

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