Pumpkin Roll
#GoldenApron23 Week 13
I do not like the texture of pumpkin pie so a pumpkin roll works nicely. You can make several and freeze. You can also skip the nuts.
Pumpkin Roll
#GoldenApron23 Week 13
I do not like the texture of pumpkin pie so a pumpkin roll works nicely. You can make several and freeze. You can also skip the nuts.
Cooking Instructions
- 1
Preheat oven to 375 degrees Fahrenheit. Grease and flour a 15x10x1 jelly roll pan.
- 2
Beat 3 eggs on high speed 5 minutes. Gradually beat in 1 cup sugar.
- 3
Stir in 2/3 cup pumpkin and 1 teaspoon lemon juice. Stir in 3/4 cup flour, 1 teaspoon baking powder, 2 teaspoons cinnamon, 1 teaspoon ginger, 1/2 teaspoon salt, 1/2 teaspoon nutmeg and 1 teaspoon pumpkin pie spice. Stir well and spread in prepared pan. Top with 1 1/2 cups chopped English walnuts.
- 4
Bake 15 minutes at 375 degrees Fahrenheit. Let stand in pan 5 minutes.
- 5
Turn out on a towel that is well covered with confectioners sugar and roll up.
- 6
When cooled prepare filling. Combine and beat until smooth 1 cup confection sugar, 4 tablespoons butter, 1 1/2 teaspoon vanilla and 6 ounces cream cheese.
- 7
Unroll cake and spread filling over entire surface and roll up. Refrigerate or wrap and freeze.
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