Monday, November 7, 2011

Pumpkin Rolls

I love the taste of pumpkin during the holiday season.  The smell of spices always reminds me of my childhood, watching mom make pumpkin pies or tasty plates of baked goods for the neighbors.  Pumpkin rolls are a really easy dessert to make that looks like it took all day.  It also makes the house smell so good.

Pumpkin Rolls

For the pumpkin roll:

  • 3 eggs
  • 1c sugar
  • 1t lemon juice
  • 2/3c canned pumpkin
  • 3/4c flour
  • 1t baking powder
  • 1/2t salt
  • 2t cinnamon
  • nuts (optional)

Beat eggs until frothy.  Add sugar, lemon juice and pumpkin.  Mix well and add flour, baking powder, cinnamon and salt.  

Line a cookie sheet with waxed paper & then spray with cooking spray.   Pour mixture onto the cookie sheet.  Sprinkle nuts on the top, if desired.  Bake at 350' for 15 minutes.  

Sprinkle a dish towel with powdered sugar and lay on top of the warm pumpkin roll cake.  Flip the pumpkin roll over, out of the pan, and peel off the waxed paper.  Roll the towel and cake up in a spiral while warm (like rolling cinnamon roll dough).  Allow the cake to cool.  

Unroll carefully, frost, and roll back up without the towel.  Slice up and serve.

For the pumpkin roll frosting:

  • 1c powdered sugar
  • 2t vanilla
  • 8oz cream cheese
  • 4t margarine
Soften the cream cheese and margarine.  Mix together.  Add the powdered sugar and vanilla.  Mix until smooth.

Recipe from Deborah Sanford

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