Pumpkin Roll
Pumpkin pie may be a classic — but you can add a modern twist to an old favorite with this light and elegant Pumpkin Roll
Ingredients
3 eggs, beaten
1 cup white sugar
1/2 teaspoon ground cinnamon
2/3 cup pumpkin puree
3/4 cup all-purpose flour
1 teaspoon baking soda
2 tablespoons butter, softened
8 ounces cream cheese
1 cup confectioners’ sugar
1/4 teaspoon vanilla extract
confectioners’ sugar for dusting
What’s next
Set the oven to 375 degrees F. Then, take a brush and spread butter or grease to a 10×15 inch jelly roll pan.
Mix eggs, pumpkin, sugar and cinammon. Then, mix the flour and baking soda in another bowl. Once you’ve blended the “dry’ ingredients, toss into the pumpkin mix and blend.
All you have to do is to take your trusty spatula and spread the mixture on the jelly roll plan. Bake for 15 minutes. Once you’re done (hmmm, can you smell the spice already?) put frostin made from butter, confectionary sugar, vanilla and cream cheese.
Makes about 10 servings.
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Sheila Said,
November 20, 2007 @ 2:05 pm
Have you tried making a pumpkin roll with just a one step angel food cake mix, a small can of pumpkin, and 1/4 cup of water. I make in in the jelly roll pan lined with a silpat. Delicious. You can add 1 tsp of pumpkin pie spice but it does not need it. I was not sure it would work but had left over pumpking the other day and a cake mix in the cupboard. Give it try for an easy dessert.