Pumpkin Roll
Pumpkin Batter:
3 eggs
1 c. sugar
2/3 c. pumpkin
1 tsp. lemon juice
2/3 c. flour
2 tsp. cinnamon
½ tsp nutmeg
½ tsp ginger
½ tsp salt
1 tsp baking powder
chopped walnuts (optional)
Filling:
1 c. powdered sugar
6 oz cream cheese softened
4 tbsp butter
½ tsp vanilla
Preheat oven to 375 degrees. Spread parchment paper over a cookie sheet to fit the length of the cookie sheet. Beat eggs, sugar pumpkin and lemon juice until creamy. In a separate bowl mix dry ingredients and then add to pumpkin mixture. Pour mixture over parchment paper and spread until even leaving an inch on each side. Sprinkle nuts over mixture. Bake for 15 min. Coat a clean dish towel with powdered sugar enough for the roll to fit over. Once the pumpkin roll is done baking flip upside down onto the sugar-coated dishtowel. Carefully tear the wax paper off the pumpkin roll. Roll the towel with the pumpkin roll in it be careful not to roll it too tight. Chill in refrigerator until cool. To make filling mix all ingredients until creamy. Once pumpkin roll is chilled spread cream cheese filling over the entire surface. Spread evenly and then roll back up to refrigerate.
I first wrap in foil and then wrap them in some muslin fabric and found these free cute little tags here. It is kinda hard to read but it says, "From The Kitchen Of" and then at the top it says "Please pass the stretchy pants." Hope everyone has a great Thanksgiving!!!
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