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Safely light pumpkins


Jackie's Pumpkin Roll Recipe

Contributed by: Jackie D. in Rochester, N.Y.

Description: A pumpkin flavored jelly roll, perfect for the sweet tooth. It's been a family tradition at Thanksgiving, as long as I can remember!

Number of Servings: Eight to ten.


Ingredients:

Cake Ingredients:
2/3 cup Canned Pumpkin
1 cup Sugar
3 Eggs
3/4 cup Flour
1 teaspoon Lemon Juice
1 teaspoon Baking Powder
2 teaspoon Cinnamon
1 teaspoon Ground Ginger
1/2 teaspoon Nutmeg
1/3 teaspoon(or less) Salt
1 tablespoon Powdered Sugar
Filling Ingredients:
6 ounces Cream Cheese
1cup Powdered Sugar
4 tablespoons Margarine or Butter
2/3 teaspoon Vanilla Extract
Decoration:
Sprinkle Powdered Sugar


How to Make Pumpkin Rolls:

For Cake:

  1. Beat eggs on high for four to five minutes, while gradually adding the sugar.
  2. Stir in at medium or low speed pumpkin, and lemon juice.
  3. Mix together dry ingredients: flour, baking powder, and spices.
  4. Fold dry ingredients into the pumpkin mixture.
  5. Pre-heat oven to 375 degrees.
  6. Spread cake mix into a 15x10x1 jelly roll pan.
  7. Bake for 15 minutes.
  8. Remove from oven and loosen edges with spatula.
  9. Sprinkle powdered sugar onto a cheesecloth and turn cake onto the cheesecloth.
  10. Roll warm cake, starting at narrow end into a roll with the cheesecloth.
  11. Allow to cool to room temperature.

Filling Preparation:

  1. In a mixing bowl, mix all ingredients until smooth.
  2. Unroll cake and remove cheesecloth.
  3. Spread filling onto the cake.
  4. Re-roll the cake.
  5. Chill for several hours or overnight.


Serving Tips and Suggestions:
  • Sprinkle with powdered sugar prior to serving.
  • Try a drizzle of chocolate syrup for a change of pace.

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