Saturday, October 11, 2008

Pumpkin Roll

Another recipe from Enrichment. This one was submitted by Marie W.

3 eggs
1 cup sugar
2/3 cup canned pumpkin
1 tsp lemon juice
3/4 cup flour
2 tsp cinnamon
1/2 tsp nutmeg
1 tsp baking powder
1 tsp ground ginger
1/2 tsp salt

Cream Cheese Filling:
1 pkg cream cheese
1 cup powdered sugar
4 oz cool whip

Beat eggs on high speed for 5 minutes. Gradually beat in sugar, pumpkin and lemon juice. Fold in dry ingredients. Line a 9x13 inch pan with wax paper and spray with Pam. Pour pumpkin mix into pan. Bake at 375 for 15 minutes. Turn out onto kitchen towel sprinkled with powdered sugar. Starting at narrow end, roll towel and cake together. Cool; unroll and fill with cream cheese filling. We like it almost frozen.

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