Punkin' Roll

1/4 cup powdered sugar (to sprinkle on towel)
3/4 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon salt
3 large eggs
1 cup granulated sugar
2/3 cup pure pumpkin (not pumpkin pie filling)

Filling:
1 (8 ounce) package cream cheese, softened
1 cup powdered sugar, sifted
6 tablespoons butter or margarine, softened
1 teaspoon vanilla extract
1/4 cup powdered sugar (optional) 

Preheat oven to 375.

Prepare a 15 x 10 cookie sheet,  spray with cooking spray.

 Prepare a thin kitchen towel by sprinkling it with powdered sugar.  Be liberal.

Beat eggs for several minutes.  Slowly add 1 cup sugar.  Add pumpkin and mix well. Now,  add lemon juice and mix all well.

In another bowl combine flour, baking powder, salt cinnamon, ginger and nutmeg.

 Fold dry ingredient into wet, until just combined.  Pour onto your lightly sprayed cookie sheet and spread evenly.  Sprinkle with nuts if desired.

Bake for 15 minutes or until done.

Turn cake out onto sugared towel and roll up like a jelly roll.  Allow to cool.

Prepare filling mixture.  Un-roll your cake and spread  the filling mixture over it and re-roll.  Place in fridge and cool.

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