Pumpkin Roll
Deb Waterman
This recipe was from a co-worker for the holiday season. It is tasty, thick, you definitely need a glass of something, and so not healthy. If you know a good vegan or raw version, let me know.
Cook Time 15 minutes mins
Cake:
- 3 eggs
- 1 cup sugar
- 2/3 cup solid pack pumpkin
- Mix and set aside.
- 3/4 cup flour
- 1/2 teaspoon salt
- 1/4 teaspoon ginger
- 1 teaspoon baking powder
- 2 teaspoons cinnamon
- 1/4 teaspoon nutmeg
- Blend in with top mixture.
Filling:
- 8 ounces cream cheese
- 1/2 teaspoon clear vanilla
- 4 Tablespoons butter
- 1 cup powdered sugar
- Mix until creamy.
Spread on cookie sheet, sprinkle with nuts.
Bake at 325ºF for about 15 minutes or until done.
Dust towel with powdered sugar. Turn cake over on towel and roll up. Allow to cool completely.
Mix filling.
Unroll towel and spread filling over cake. Roll up, wrap and freeze.
Keyword autumn, fall, halloween, thanksgiving