Pumpkin Roll Recipe #2505
I've never made it, but I've eaten it at my sister's several times. Delicious!
1½ hours | 30 min prep
SERVES 16
- 3 eggs
- 1 cup sugar
- 2/3 cup pumpkin
- 3/4 cup flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1/2 teaspoon cinnamon
- confectioners' sugar, for dusting
Filling
- 8 ounces cream cheese (You may use a drop of food coloring in the cream cheese for color)
- 2 tablespoons margarine
- 1 teaspoon vanilla
- 1 cup powdered sugar
- 1/3 cup nuts
- Line 10x15 inch jellyroll pan with waxed paper and grease. Preheat oven to 375°F
- In a large bowl, beat eggs and sugar with an electric mixer on high speed for five minutes. Gradually mix in pumpkin. Combine the flour, baking soda, salt, and cinnamon; stir into the pumpkin mixture.
- Spread batter evenly into the prepared pan. Bake at 375°F for 15 minutes.
- After you take it out of the oven sprinkle top with powdered sugar, and flip onto a dish towel. Remove the waxed paper and sprinkle with more powdered sugar; roll up like a jellyroll in the dish towel.
- Refrigerate for 1 hour or put in freezer for 15 minutes. Unroll; spread filling on roll and roll again without the towel.
- Place in container or Reynolds Wrap. Refrigerate or you may freeze for up to 4 months.
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5 stars