Pumpkin Roll

 

Okay, this is the most amazing pumpkin roll that ever was, is, or will be. This is Karen’s pumpkin roll and if you have lived in Taichung for any length of time, she has gifted you one from her own kitchen. Here is her exact recipe (the “I’s” are hers, not mine) but make sure you make it with love. She always does….(that may be why hers always still turn out better).

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pumprol

3 eggs

1 c. sugar

2/3 c. pumpkin

1 t. fresh lemon juice

¾ c. flour

1 t. baking powder

1 t. salt

2 t. cinnamon

½ t. nutmeg

¾ – 1 c. chopped nuts (I use walnuts or pecans.)

 

Beat eggs on high speed for 5 minutes. Gradually beat in sugar. Stir in pumpkin. Fold dry ingredients, except nuts, into pumpkin mixture. Spread in greased and floured 15″x10″x1″ jelly roll pan. (Instead of greasing and flouring pan, I line it with aluminum foil.) Top with nuts. Bake at 375 degrees for 15 minutes. Turn out on a tea towel, which had been sprinkled with powdered sugar. Roll from narrow end while still warm and pliable. Cool while still rolled.

 

For filling:

1 c. powdered sugar

4 T. margarine

½ t. vanilla

6 oz. cream cheese

 

Beat ingredients until smooth. Unroll cake carefully. Spread over unrolled cake. Roll again, using towel to nudge cake bake into rolled position . Chill 2-3 hours or freeze. (I wrap it in foil.)

 

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