Mmmm.... Pumpkin Roll! This is a Fall favorite at our house! For the past few years, every October I make everyone a Pumpkin Roll. It's funny... I'm not a fan of cooking (blah!), but I enjoy baking! Hmmm... maybe it's a sweet thing!
You Will Need:
Wet Ingredient Mix:
* 3 eggs
* 1 cup of sugar
* 2/3 cup of Pumpkin (you can buy it in a can in the isle with pie filling)
* 1 teaspoon Lemon Juice
Dry ingredient mix:
* 3/4 cup All-purpose Flour
* 1 teaspoon Baking Powder
* 2 teaspoons Cinnamon
* 1 teaspoon Ginger
* 1/2 teaspoon Nutmeg
* 1/2 teaspoon Salt
* 8 oz. Cream Cheese - softened
* 4 tablespoons Butter
* 1 cup Powdered Sugar
* 1/2 teaspoon Vanilla
In a large bowl, mix your eggs and sugar, beating with an electric mixer until blended well.
Add your Pumpkin and Lemon Juice, mix until blended. (forgot to take a picture after this step)
In a separate bowl, combine Flour, Baking Powder, Spices and Salt. (This is your Dry Mix)
Add to egg mixture (Wet Mix). Mix well with mixer.
Line a lightly greased 10 x 15 inch Jelly Roll Pan with wax paper and spread batter evenly in pan.
(TIP: If you don't have a Jelly Roll pan, a regular 10 x 15" pan will do. A Jelly Roll Pan is just slightly deeper on one side making rolling easier. I couldn't find one, so I've always used my regular one.)
Bake at 350 for 15 minutes. Remover from oven and allow to cool for 15 minutes.
Place cake on a clean tea towel (dish towel) sprinkled liberally with powdered sugar. (My 11 year old sister was helping and she got a tad carried away with the "sprinkling")
Allow to cool another 10 minutes.
From 10" side, carefully roll cake up in towel. Set aside.
Now for the Filling!
While cake is cooling in towel, you can make the filling.
Beat together your Cream Cheese and Butter. Add Powdered Sugar and Vanilla, blend with mixer until smooth.
Unroll your cake.
Evenly spread filling over cake. Roll cake up (without the towel).
Wrap in plastic wrap. Chill at least 1 hour before eating. Keep in refrigerator.
Now you have some Fall Yummy Goodness!