Here is a wonderful recipe that I have been using for several years, and it is so wonderful. I am going to give you the exact recipe and then I will give you the changes that I make. As you will find out as you follow this blog, I never follow a recipe exactly, I always make some changes. I learned to cook from a dear sweet southern girl, who doesn't measure much and adds things hear and there to make a recipe taste better. You will find that because that is the example I had, that is how I cook.
Pumpkin Roll
3 eggs
1 cup sugar
2/3 cup pumpkin
1 tsp lemon juice
3/4 cup flour
1 tsp baking powder
2 tsp cinnamon
1 tsp ginger or nutmeg
1/2 tsp salt
Beat eggs on high for 5 minutes. Stir in sugar. Fold in Pumpkin and remaining ingredients. Spread in well greased cookie sheet 15x10x1 inch Top with nuts (optional)
Bake @ 375 for 15 minutes
Turn out onto towel that is dusted with powdered sugar and roll up tightly. let cool
Filling
1 cup powdered sugar
1 8 oz cream cheese
4 Tbsp Butter or Margarine
1/2 tsp vanilla
Beat filling till smooth. Spread on cake, rol up and refrigerate.
I don't use nuts on it, and I substitute 4 1/2 tsp pumpkin pie spice for the cinnamon, ginger and nutmeg. I did try using parchment paper lining the bottom of the cookie sheet and then greasing that too. Don't do it, when I did it last year it stuck to the cake very badly and tore the cake.
I hope you enjoy.
