yes. pumpkin rolls in spring. why not?
pumpkin is delicious.
and this pumpkin roll recipe is to die for.
plus this recipe has cream cheese in it, and if you know me, then you know that i'll make anything if it has cream cheese in it.
-1 cup sugar
-2/3 cup canned pumpkin
-1 tsp. lemon juice
-3/4 cup flour
-1 tsp. baking powder
-1 tsp. ginger
-2 tsp. cinnamon
-1/2 tsp. nutmeg (optional)
-1 tsp. salt
-1 cup finely chopped pecans (optional)
-1 cup powdered sugar
- 4 tbsp. butter
-6 oz. cream cheese
-1 tsp. vanilla
1. Preheat oven to 375 degrees. Grease and flour 15x10x2-in jelly roll pan. Line pan with wax paper.
2. Beat eggs for 5 minutes [yes, i thought that was a long time too, just do it.]. Gradually add sugar. Stir in pumpkin and lemon juice.
3. Fold sifted ingredients into pumpkin mixture. Spread batter in pan and sprinkle with pecans (nut are optional). Bake for 15 minutes, remove from oven. let cake sit in pan for 10 minutes then turn out on a clean hand towel sprinkled with powdered sugar. Peel off wax paper. While cake is still warm, roll up in towel, lengthwise.
4. Beat filling ingredients until smooth. When cake is cool, unroll and spread with filling. Re-roll (without towel), cover with plastic wrap and chill at least one hour.
*since i'm allergic to tree nuts i didn't put any of the nutmeg or pecans in it. :)