The first time I had this it was baked by a close friend. I've always
enjoyed it.
* Exported from MasterCook *
Pumpkin Roll
2/3 cup pumpkin
1 cup sugar
3 eggs -- beaten at high speed for 5 minutes
3/4 cup all-purpose flour
1 teaspoon baking powder
2 teaspoons cinnamon
1 teaspoon ground ginger
1/2 teaspoon nutmeg
1/2 teaspoon salt
FILLING:
1/2 cup confectioner's sugar
8 ounce pkg. cream cheese -- softened
4 tablespoons butter
1/2 teaspoon vanilla extract
Combine pumpkin and sugar. Add beaten eggs and stir. Add remaining
ingredients.
Grease a 15" x 10" jelly roll pan. Cover with wax paper and grease wax
paper. Pour batter into pan and bake for 10-15 minutes at 375ºF.
Spread tea towel on counter; dust with confectioner's sugar. When cake
is done, flip cake onto towel, peel off wax paper and roll up cake and
towel together. Allow to cool.
Mix all filling ingredients. Unroll cake when cool, spread filling on
cake and roll back up. Sprinkle outside with confectioner's sugar and
keep refrigerated.
Variation: I often like to add a few very finely-chopped pecans to the
filling.
--
Dora
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