Pumpkin Roll

Welcome to the first post on my blog! The first recipe is one that is perfect for fall. It’s a Pumpkin Roll! This recipe is super easy and very delicious. Here it is!

IMG_0624

Ingredients for the roll

First beat the eggs for five minutes, then add the sugar, pumpkin, and lemon juice and beat together.  After that, add the flour, baking powder, cinnamon, ginger, nutmeg, and salt and beat together.

Pumpkin Roll dough

Pumpkin Roll dough

Next pour mixture into a wax paper lined, greased baking sheet. (I forgot to line my baking sheet with wax paper and regretted it later on.  Don’t skip the wax paper!)IMG_0627 1

Bake at 350° F for 15 minutes.IMG_0631 1

Then dump out onto a dish towel and roll up gently.IMG_0635 1 IMG_0637 1

Then place the roll into the freezer for ten minutes.  After the ten minutes is up, remove the roll from the freezer, unroll, and spread filling and re-roll.IMG_0638 1 IMG_0640 1

Place the roll in the refrigerator until ready to serve or cover it with plastic wrap and freeze until you are ready to serve it.  Enjoy!pumpkinrollcropEveryone loved it!  Even my three year old nephew!  Hope your family loves it as much as mine does!

Pumpkin Roll1copy

Pumpkin roll 2 copy

Pumpkin Roll

Beat

  • 3 eggs for 5 minutes
  • Add
  • 1 cup Sugar
  • 2/3 cup Pumpkin
  • 1 teaspoon Lemon Juice

Beat, then add

  • 3/4 cup Flour
  • 1 tsp. Baking Powder
  • 2 tsp. Cinnamon
  • 1 tsp. ginger
  • ½ tsp. nutmeg
  • ½ tsp. salt

Filling

  • 1 c. Powdered Sugar
  • 6 oz. Cream Cheese
  • 4 tsp. butter or margarine
  • ½ tsp. Vanilla

After all ingredients are mixed, pour into a cookie sheet lined with wax paper and greased with cooking spray. Bake at 375° F for 15 minutes. Then dump out onto a dish towel and roll up carefully. The place in the freezer for 10 minutes. Remove from freezer and gently unroll. Spread with filling and roll up again. Refrigerate until ready to serve or wrap in plastic wrap and freeze for later use.

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