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Pumpkin Roll
Submitted by Rachel Scofield, Staff Writer
My family makes pumpkin rolls every year. It is a big event at my Aunt Mary’s house. Most years we make around 30 rolls and sell some to friends to benefit Diley Middle School’s Holiday Adopt-A-Family.
PUMPKIN ROLL
3 eggs, beaten
2/3 cup canned pumpkin
1 teaspoon lemon juice
1 cup sugar
3/4 cup flour
1 teaspoon ginger
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 cup walnuts
powdered sugar for sprinkling
4 tablespoons margarine, softened
8 ounces cream cheese, softened
1 teaspoon vanilla
1 cup powdered sugar
For roll: Preheat oven to 350 degrees. Mix eggs and pumpkin together on high speed for five minutes. Add lemon juice and sugar. Mix dry ingredients. Add dry ingredients to pumpkin mixture and beat until combined. Add half of the walnuts. Pour into a greased jelly roll pan lined with wax paper. Sprinkle with remaining walnuts. Bake for 15 minutes. Remove from oven and invert pan over a tea towel covered with powdered sugar. Roll the long side of the cake into the towel and allow it to cool.
For filling: Cream together the margarine, cream cheese and vanilla. Slowly add powdered sugar. Beat on high until the texture is smooth.
Unroll cooled cake from towel, and then spread with filling. Reroll cake. The finished pumpkin roll freezes well.
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