Pumpkin Roll

Since I gave my father a "baked good of the month" club birthday gift this year...I am now looking for new ideas to make for him.  I decided to go with something seasonal for this month and found this recipe for the pumpkin roll.  We grow both carving pumpkins and baking pumpkins.  I cooked one of them up in the oven, and used that to make this roll.  The family really liked it....I haven't heard from dad yet!

Posted by Lisa

source:Recipe from The Essential Mormon Cookbook.

3 eggs
1 c. sugar
2/3 c. pumpkin
1 tsp. lemon juice
3/4 c. flour
1 tsp. baking powder
2 tsp. cinnamon
1 tsp. ginger
1/2 tsp. nutmeg
1/2 tsp. salt
1 c. powdered sugar
1 (8 oz.) package cream cheese
4 Tbs. butter
1/2 tsp. vanilla

Beat eggs and sugar together. Add pumpkin and lemon juice and mix together. In a separate bowl sift together flour, baking powder, spices, and salt. Fold into pumpkin mixture

Line a 15 x 10 1/2 inch pan with waxed paper. Grease lightly. Spread pumpkin mixture evenly in pan. Bake at 375 ° F for about 15 minutes or until lightly browned.

 Turn out immediately onto a clean towel sprinkled with powdered sugar, removing waxed paper. Sprinkle more powdered sugar on top of cake. Start at on end, carefully rolling towel and cake together. Cool on counter top.

Combine the 1 cup powdered sugar, cream cheese, butter and vanilla. Beat until smooth. Gently unroll cake, removing towel. Spread cream cheese filling over top. Roll back up.

Cover with waxed paper and chill in refrigerator. Best when made a day ahead. Will keep in refrigerator 6 to 10 days (well wrapped). Freezes well. 

Cut cake roll into slices using a bread knife. Makes approximately 20 servings.

***I baked one of the pumpkins from my garden and used that for this recipe.  I then froze the remainder for later this winter.  Just cut the pumpkin in half, scrape the seeds out, put face down in baking dish and bake at 350 until fork tender.  Then scrape out of pumpkin shell and use just like you would canned pumpkin.***