Pumpkin Roll

Pumpkin Roll

Recipe by Jennifer Ruiz

This recipe is full of wonderful memories for me. Every time my Mama starts making her pumpkin rolls it takes me back to a time of love, joy, and family. Food for the soul.

INGREDIENTS

3 Eggs

1 cup Sugar

⅔ cup Real canned pumpkin (not filling)

1 tsp Lemon Juice

¾ cup All-purpose flour

1 tsp Baking Powder

2 tsps Pumpkin pie spice

1 cup finely chopped pecans (optional)

1 cup powdered sugar for cream cheese filling

Powdered sugar for sprinkling on roll

1 8oz. cream cheese

1 tsp Vanilla

4 Tbsp Butter (softened)

PREPARATION

Cream until light and fluffy: Eggs and Sugar

Fold in: Canned Pumpkin, and 1 tsp of Lemon Juice Fold in: All-purpose flour, Baking Powder, and Pumpkin Spice

Pour into well-greased jelly roll pan (15 x 10) - you can use nonstick spray. Make sure it all looks even. Sprinkle with one cup finely chopped nuts.

Bake at 375 degrees for 15 minutes. Quickly loosen sides with knife and turn onto thin towel sprinkled generously with powdered sugar.

Roll from wide side and let cool. When cool, unroll and spread with cream cheese filling.

CREAM CHEESE FILLING

Blend cream cheese, powdered sugar, vanilla, and butter.

Reroll and refrigerate until cool. Slice into ½” slices and serve.Will keep refrigerated for days. May be frozen.