Pumpkin Roll Recipe

I love to try new recipes, but there’s something about holidays that calls me back to our traditional favorites. There are some recipes that I only make for special occasions, and I think that makes them that much more special.

One of my traditional Thanksgiving favorites is a pumpkin roll. I got this recipe from a woman I worked with 19 years ago!

(Yikes, I can’t believe it was that long ago! Am I really that old?)

This is for the classic pumpkin roll or log. Yummy pumpkin spice cake is baked in a thin layer and rolled up with cream cheese icing inside.

Ingredients:

3 eggs

1 cup sugar

2/3 cup pumpkin

1 tsp. lemon juice

3/4 cup self-rising flour (I always substitute with all-purpose flour and add 1 tsp. baking power and 1/4 tsp. salt.)

1/2 tsp. nutmeg

1/2 tsp. ginger

2 tsp. cinnamon

Mix wet ingredients together. Mix dry ingredients, then add to wet and mix thoroughly.Bake for 15 minute at 375 on a well-greased cookie sheet. (It needs to be the kind with sides, obviously!) Remove from oven.

Please note, the recipe makes 1 pumpkin roll. I doubled the recipe because I needed 2. It would be better if I had 2 pans of exactly the same size.

 Sprinkle lint free towel with powdered sugar.

Lay out on towel.

Roll up.

Put in refrigerator and cool completely.

Filling:

1 cup powdered sugar

6 oz cream cheese (I think there used to be packages this size. Now I usually just use the whole 8 oz.)

4 tbsp. butter

1 tsp. vanilla

Soften butter and cream cheese. Mix with mixer. Spread on roll.

Roll back up.

The frosting should not be lumpy like that. I don’t think I softened the butter and cream cheese long enough. Oh well, it was still yummy and once it’s rolled up, no one will notice!