I have been told I make a great pumpkin roll so I thought I would share the recipe. There is a real trick to making a pumpkin roll turn out, and I am going to share mine!
3 Eggs 1 tsp. baking powder
1 cup sugar 1/2 tsp. salt
2/3 cup mashed pumpkin 3/4 cup flour
1 tsp. lemon juice 1 1/4 cup powdered sugar (divided)
1 tsp. nutmeg 1 8 oz cream cheese block softened
2 tsp. cinnamon 1/4 cup melted butter (no margarine)
1 tsp. ginger 1 tsp. vanilla
saran wrap wax paper
Heat oven to 350 degrees. Here is the key to a "held together" pumpkin roll. Spray jelly roll pan GENEROUSLY with cooking spray. Then dust pan ALL OVER with powdered sugar. In large mixing bowl beat eggs high speed for 5 minutes(important so it will be light and fluffy and easier to turn out of pan). Gradually add in sugar beating well. Stir in pumpkin and lemon juice. In another bowl mix together nutmeg, cinnamon, ginger, baking powder, salt and flour. Add dry mixture to pumpkin mixture and beat until blended. Pour batter onto prepared pan and bake for 10 minutes or until toothpick comes out clean. While baking take large sheet of wax paper and sprinkle with 1/4 cup powdered sugar( you can use more if needed to cover). When roll is baked, remove from oven. Gently take knife and run all around the edged to loosen. While holding your breath ha ha, quickly flip over onto wax paper. Immediately roll up and place in refrigerator until COMPLETELY cool. When ready to fill roll, mix together with mixer 1 cup powdered sugar, cream cheese, butter and vanilla until smooth and creamy. Unroll cake and spread filling evenly over it. Roll up again and slice, or you can place roll on powder sugar coated saran wrap, roll up and refrigerate until ready to eat and then slice it. It actually slices better when refrigerated after filling. Now just eat and enjoy!!!!