Pumpkin Roll

A while back I conducted a food survey for a cooking class I was attending. I asked people (at random) all over, what food item do they relate to Fall. As you migh have guessed, most people said pumpkin (well, more specifically pumpkin pie). This particular vegetable, that is a member of the squash family, has its varieties for dishes. Dessert varieties seem to rank high when you look at popularity choices. But,  pumpkin has become a great ingredient in many dishes.

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 I have never made a pumpkin roll, but enjoy them immensely. This recipe if from a friend of my mother.  Although, most pumpkin rolls contain pretty much the same ingredients, I am just happy to have a recipe made by someone I know.   

Ingredients for Pumpkin Roll:

Cream Cheese Filling-
6 oz. softened Cream Cheese
1 cups Powdered Sugar
1/2 tsp Vanilla
4 T of softened Butter

Pumpkin Batter-
3 eggs
1 Cup Sugar
2/3 cup of pumpkin
1 tsp lemon juice
3/4 cup of flour
1 tsp baking powder
2 tsp cinnamon
1 tsp nutmeg
1 tsp ginger
1/2 tsp salt
1 cup of nuts (optional)

Beat eggs and add sugar gradually. Mix in pumpkin and lemon juice. In a separate bowl, mix together: flour, baking powder, cinnamon, ginger, nutmeg, and salt. Fold into pumpkin mixture. Pour into a greased and floured jelly roll pan (cookie sheet). Sprinkle with nuts at this time.

Bake for 15 min @ 375 degrees. At this time you can prepare the cream cheese mixture by combining all ingredients needed and mix until smooth.

While still hot, remove the thin pumpkin bread from pan. Place on a towel sprinkled with powdered sugar and roll the bread . Cool. After cooled, unroll and spread cream cheese mixture evenly all over.

Roll up again but, this time without the towel.

Put into the fridge until ready to serve. Cut into slices and enjoy.

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