Pumpkin Roll

Our good friend Chris mentioned that he made pumpkin roll for Thanksgiving and my husband said, "that's sounds delicious!" So this morning I picked up the ingredients to try this baked good. I was also instructed to find the recipe by googling "pumpkin roll recipe" and selecting the second search result from Southern Food or read the recipe below.

Pumpkin Roll

• 3 Eggs
• 1 cup Sugar
• 2/3 cup Pumpkin
• 1 tsp Lemon juice
• 3/4 cup All-purpose flour
• 1 tsp Baking powder
• 2 tsp Cinnamon
• 1 tsp Ginger
• 1/2 tsp Nutmeg
• 1/2 tsp Salt

Filling:

• 8 oz Cream cheese -- softened
• 4 tbsp Butter -- or margarine
• 1 c Powdered sugar
• 1/2 tsp Vanilla

In large bowl, combine eggs and sugar, beating with an electric mixer until thick and light yellow in color. Add pumpkin and lemon juice, mixing until blended.

In separate bowl, combine flour, baking powder, spices and salt. Add to egg mixture, mixing well. Spread batter into greased and waxed-paper lined 10 x15 inch jelly-roll pan.

Bake at 350 ° for 15 minutes. Remove from oven. Cool for 10 minutes. While cake is cooling, prepare filling. Beat together cream cheese and butter; stir in powdered sugar and vanilla and blend until smooth

Sprinkle clean tea town liberally with powdered sugar and then place cake on it. From 10- inch side, roll cake up in towel. Set aside.

Unroll cake. Evenly spread filling over cake. Roll up cake (without the towel). Wrap in plastic wrap. Cover and chill at least 1 hour. Slice before serving (3/4 to 1 inch slices work best). Keep leftover slices refrigerated. This pumpkin roll freezes well.

Enjoy! My husband loved it.