Pumpkin Roll

It is Tuesday! Hope you all have a Happy New Year!

My favorite recipe of the week is Pumpkin Roll!

Growing up my Grandma made pumpkin roll and it was always so good - 

it was one of my favorites, but it has always scared me to make.

 I thought it always looked so hard and complicated.

Well, I am here to say that it isn't hard!

It is so much easier then I thought and I wish I would have tried to make it sooner. So if you've been like me and have been nervous -try this recipe! 

Try it for yourself - it tastes wonderful and it is not hard at all!

ingredients:
3 Eggs
1 cup Sugar
2/3 cup Pumpkin
1 Tbsp. Lemon Juice
3/4 cup Flour
1 tsp. Baking Powder
1/4 tsp. Salt
2 tsp. Cinnamon
1 tsp. Ginger
1/2 tsp. Nutmeg

directions:
Beat eggs for 5 minutes. Add sugar, pumpkin, and lemon juice. Mix well. Add remaining ingredients and mix until well blended. Spread in greased, waxed paper lined 11 x 17-inch baking pan. 

Bake at 375 degrees for 15 minutes. Remove from the oven. Starting from long edge, roll up. When cooled, unroll and spread with filling. Roll up, carefully removing waxed paper as you roll. Wrap in foil and freeze.

*Note: Before you spread the filling on let your pumpkin cool. Don't let it cool fully though or it tears a lot easier. Try to find that point where it is still just a little warm but not hot to melt your filling. Also, this works great if you half it. Halving it gives you about 20 bite size 2-inch slices. Not cut the recipe in half it makes the rounds larger. When you half it remember to also half the filling.

Pumpkin Roll Filling

ingredients:
8 oz. Cream Cheese
1 cup Powdered Sugar
1/4 cup Butter
1/2 tsp. Vanilla

directions:
Beat together and spread on the cake roll.   

Recipe Adapted From Many Recipes

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