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Pumpkin Roll

A pretty dessert that is great for the Fall. This is great served at a brunch or as a special dessert for the holidays.
Ingredients
  Eggs 3
  Granulated sugar 1 Cup (16 tbs)
  Pumpkin 2⁄3 Cup (10.67 tbs)
  Juice of lemon 1 Teaspoon
  All purpose flour 3⁄4 Cup (12 tbs)
  Baking powder 1 Teaspoon
  Salt 1⁄2 Teaspoon
  Ground cinnamon 2 Teaspoon
  Ground ginger 1 Teaspoon
  Ground nutmeg 1⁄2 Teaspoon
  Chopped pecans 1 Cup (16 tbs)
  Confectioner's sugar 1 Cup (16 tbs)
  Cream cheese 6 Ounce, softened
  Butter 4 Tablespoon, softened
  Vanilla 1⁄2 Teaspoon
Directions

Beat 3 eggs on high speed for 5 minutes. Add sugar, pumpkin and lemon juice. Beat until well incorporated.

Mix together flour, baking powder, salt, cinnamon, ginger and nutmeg. Fold dry ingredients into pumpkin mixture. Spread in a greased and floured 15x10x1 inch jelly roll pan. Top with 1 cup chopped pecans. Bake in a 375° preheated oven for 15 minutes.

Turn out on a towel that has been sprinkled with confectioner's sugar. Start at the narrow end 9and roll it in the towel and let it cool completely.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Dessert
Method: 
Baked
Occasion: 
Thanksgiving
Ingredient: 
Pumpkin
Restriction: 
High Fiber, High Protein
Servings: 
4

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