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Friday, September 17, 2010

Pumpkin Roll


I absolutely adore fall. I love the smells, the food, the feel and the holidays. Pumpkin flavor encompasses all those things and tastes like creamy nostalgia. When I made this recipe, Jack was not really that excited for them. When he tasted them however, his eyes popped and he just said, "Wow."

On the 20th of next month will be five years since I married Jack. We had pumpkin rolls at our reception and they always remind me of that special time. Hopefully trying this recipe may trigger some happy food related memories for you and your family.

Pumpkin Roll

3 eggs
1 cup sugar
2/3 cup Pumpkin
1 tsp. lemon juice
3/4 cup flour
1 tsp. baking powder
2 tsp. cinnamon
2 tsp. cinnamon
1 tsp. ginger
1/2 tsp. nutmeg
1/2 tsp. salt

Filling:
8 oz cream cheese- softened
4 Tbsp. butter
1 cup powdered sugar
1/2 tsp. vanilla

Combine sugar and eggs. Mix well. Add lemon juice and pumpkin. Mix.

In a seperate bowl mix flour, salt, spices and baking powder. Add to egg mixture. Spread batter into greased and wax-paper lined 10x15 inch jelly roll pan. Bake at 350 for 15 minutes. Remove from oven and let cool.

While cake is cooling prepare cream cheese filling. Add cream cheese, vanilla and powdered sugar. Mix until well blended.

Spread cream cheese filling over cake. Roll up cake and cover with plastic wrap. Chill for 1 hour. Slice and serve.

3 comments:

  1. Hey can you and your mom please make and deliver the last few recipes you have posted to my door?? As soon as possible would be great! :):)

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  2. Ahh, I LOVE pumpkin too, I always look forward to fall because it just doesn't seem right to use it other times in the year!

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