Ode to The Pumpkin Roll

I know it has been a long time since I blogged. But I have finally found something worthy of blogging about....the Pumpkin Roll. I love this holiday dessert, it is easy to make, looks very impressive, and is delicious. I would like to share with you the step by step process of how its made so you too can be making them.

First the recipe:

3 eggs
1 C sugar
2/3 C canned pumpkin
1 t cinnamon
1 t ginger
1/2 t nutmeg
1/2 t salt
2/3 C flour
1 t lemon juice
1 C walnuts (optional-I dont use)

Filling:
1 C. powdered Sugar
1 8oz Cream Cheese softened
1/4 C Butter/margarine
1/2 t vanilla

First-Beat eggs on high speed for 5 minutes. Slowly add sugar and beat well. Stir in pumpkin and lemon juice. Mix flour,cin,gin,nutm,salt in a seperate container and fold into the egg mixture. Then just spread into a Jelly Roll Pan. (and you really do need a jelly roll pan to get the right thickness for the roll)

Bake 375 for 15 minutes

Sprinkle with powdered sugar when it comes out of the oven. Turn out on a towel (tip-I usually get a spatula and loosen all the edges and under it before I attemp to flip it so that it wont tear. And by towel I dont mean any old towel, you need like a baby diaper/cheese cloth kind of towel that wont have a lot of fuzz or fibers)

Now roll it up and let it cool.

Meanwhile you can make the filling:

beat the cream cheese, powdered sugar, butter, and vanilla until it is smooth and creamy.

When the pumpkin roll has cooled, unroll it and spread the filling on evenly.

now carefully roll it up. (it may want to stick to to the towel so pull gently)

Then wrap it in aluminus foil and refridgerate till you are ready to serve

I usually cut off the ends before I serve it (that way you can taste test it) and give it a fresh shake of powdered sugar.

Enjoy! If you make it send me your pictures!