[CnD] MY KRISTIN'S PUMPKIN ROLL RECIPE

Marilyn Pennington mar04dale at gmail.com
Wed Oct 18 19:08:51 EDT 2017


MY KRISTIN’S PUMPKIN ROLL RECIPE 

 

3 eggs

2/3 cup plain pumpkin (not pie filling)

1 cup sugar (maple sugar may be used if available)

3/4 cup flour

1 teaspoon salt

1 teaspoon baking soda

1 teaspoon cinnamon

1/4 teaspoon ginger (optional)

1/2-3/4 cup chopped walnuts or pecans

powdered sugar (for sprinkling)

 

Preheat oven to 350°F.

 

Combine all dry ingredients, add eggs and pumpkin (fresh, frozen or canned;
if using frozen, drain out excess liquid).

 

Butter or spray with non-stick spray a jelly roll pan (11x15 inch). Cut a
sheet of wax or parchment paper to fit the bottom of the jelly roll pan.
Line

pan with wax or parchment paper to edges.

 

Spread pumpkin mixture evenly over paper liner. Sprinkle with chopped nuts.

 

Bake at 350°F for about 15 minutes or until done.

 

While the pumpkin roll is baking, spread a large clean cotton dish towel or
cloth on a work surface; sprinkle the towel with powdered sugar.

 

When cake is done, remove from oven. Run a butter knife along edges to
release cake from sides. While still warm, invert pumpkin roll onto towel.
Gently

peel off wax or parchment paper.

 

Using the towel to help lift the cake, roll up the towel (cake and all)
beginning at the short side of the cake; continue rolling until you have the
cake

in the shape of a jelly roll. Allow to cool in this position.

 

When the cake has cooled, unroll gently; spread with filling (see below) and
re-roll. Refrigerate until ready to serve.

 

Filling for Pumpkin Roll:

 

Mix and whip until creamy:

 

2 teaspoons butter

8 oz. package cream cheese

1 teaspoon vanilla

1 cup confectioners sugar.  Enjoy.  From my niece, Kristin.  

 



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