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Pumpkin Roll




Source of Recipe


Marty's


List of Ingredients




3 Eggs
1/2 Cup Brown Sugar
1/2 Cup White Sugar
2/3 Cup Pumpkin*
3/4 Cup Flour
1 Tsp. Baking Soda
1 Tsp. Baking Powder
1 Tsp. Lemon Juice
1 Tsp. Cinnamon
1/2 Tsp. Ginger

FILLING:
8 oz. Cream Cheese
7 Tbsp. Butter
1 1/2 Cups Powdered Sugar
1 Tsp. Vanilla

*One can of pumpkin makes two rolls

Recipe



Beat eggs for 5 minutes. Gradually add the brown and white sugars. Mix the pumpkin, flour, soda, baking powder, lemon juice. cinnamon, and ginger together and add to the sugar and egg mixture. Grease and flour 12 x 15" cookie sheet with sides. Spread evenly. Bake 15 minutes at 375 . Cool a few minutes before turning over on a lightweight, smooth fibered towel sprinkled with powdered sugar. Roll mixture and towel up (roll the longer edge toward the shorter edge) and freeze 30 minutes.

FILLING:

Cream all the filling ingredients until smooth. Unroll chilled roll and remove towel. Place roll on foil sprinkled with powdered sugar and spread filling evenly onto the roll within 1/2 to 1 of edge. Roll up again, wrap in foil and chill. Can be frozen.