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Pumpkin Roll Recipe

   
 

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     Pumpkin Roll

Category   Desserts - Breads
Sub Category   None
Ingredients
1 c. all purpose flour
1-1/2 baking powder
3/4 c. granulated sugar
2/4 c. pumpkin (canned)
4 eggs
1/4 tsp. salt
1/2 tsp. cinnamon
1/2 tsp. nutmeg
Confectioners sugar.
 
Filling-
12 oz cream cheese at room temperature
2/3 c. granulated sugar
1 tsp. vanilla
Instructions
Roll- Heat oven to 375. Line Jelly roll pan with waxed paper. Coat with non-stick cooking spray. Make filling. Beat cream cheese, sugar, and vanilla in bowl for 5-8 minutes. Set aside. Combine flour, baking powder, salt, cinnamon, and nutmeg in small bowl.
Beat eggs in large bowl at medium speed for 2 minutes or until slightly thickened. Beat in sugar 1 tbsp. at a time, continue beating until very thick and lemon colored. 5-7 minutes. On lowest speed beat in pumpkin just until blended. With rubber spatula fold in flour mixture in 2 batches. Spread into prepared pan.
Bake at 375 10-12 minutes until top of cake springs back when touched. Generously sieve confectioners sugar over clean kitchen towel. When cake is done immediately loosen edges; invert onto towel. Remove paper. Sprinkle cake with confectioners sugar. From short end, roll up cake with towel. Let cool on rack for 1 hour.
After roll has cooled, unroll and remove from towel. Using rubber spatula spread cream cheese filling into pumpkin roll. Cover completely from end to end. Re-roll without towel. Cover and refrigerate roll 4 hours before serving.


Originally Submitted 4/23/2009





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