This is an easy recipe. I usually make 10-20 rolls every year for gifts.
Beat 3 eggs and add the following ingredients:
1 c. Sugar
⅔ c. Pumpkin (100% pure....not pumpkin pie mix)
¾ c. All-purpose flour
1 tsp. Lemon juice
2 tsp. Cinnamon
1. tsp. Baking powder
1 tsp. Ginger or cloves
1 tsp. Nutmeg
Note: One large can pure pumpkin makes 5 rolls. Or, small can makes 3 rolls.
Spray cookie sheet with Pam spray, line with wax paper and spray the wax paper. After mixing above mixture, pour onto cookie sheet and spread evenly... it will be a thin layer. Bake at 375 for 10-15 minutes, depending on oven. You don’t want to over bake roll. I usually check after 8 minutes, if the middle springs back and not sticky, remove from oven. Cool 10-15 minutes.
On a tea towel, sprinkle powder sugar, carefully flip cookie sheet placing the cake down on towell. Carefully, lift corner edges and remove wax paper. Sprinkle powder sugar on top and roll cake in towel and set aside for one hour.
For filling: Mix together
1 c. Confectionery powder sugar
8 oz. Cream cheese (remove from fridge while making cake; DO NOT use light cream cheese)
4 tsp. Butter
½ tsp. Vanilla
Unroll cake, spread above cream mixture over cake. Roll cake again, and place on wax paper & roll; then wrap in foil to keep shape, close ends.
Below is a slide show to help when making the roll:
When serving, shake powder sugar on roll before slicing. Enjoy!
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