Pumpkin Roll

If you’re looking for a dessert this Thanksgiving other than the traditional pie, then give this pumpkin roll a try. You’re gonna love it, and so will your guests.

  • ¾ cup flour
  • 3 eggs
  • 1 cup sugar
  • ½ tsp baking powder
  • ½ tsp soda
  • 2/3 cup canned pumpkin (not pie filling)
  • 1 tsp. cinnamon
  • 1 tsp. pumpkin pie spice

  • 1 cup powdered sugar
  • 8 oz. softened cream cheese
  • 6 tbsp. butter
  • 1 tsp. vanilla

  1. Heat oven to 375 degrees.
  2. Grease a cookie sheet (15x10).
  3. Line the sides and bottom of the cookie sheet with parchment paper, grease or spray paper with a good non-stick cooking spray.
  4. Sift dry ingredients and set aside.
  5. Beat eggs and sugar in a mixing bowl until fluffy. Add the pumpkin and continue to beat.
  6. Mix in dry ingredients and pour onto the cookie sheet, spread evenly.
  7. Bake for about 15 minutes or until done.
  8. Loosen the cake right away and turn onto a towel that has been dusted with powdered sugar.
  9. Peel off the paper.
  10. Roll up cake and towel together (beginning with the short end).
  11. Set aside to cool while making the filling.
  12. Once the cake has cooled completely, unroll and spread with filling leaving a one inch border.
  13. Roll cake again and refrigerate until it’s time to serve.
  14. Dust with more confectioners’ sugar if desired.

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