Delicious Pumpkin Roll
Looking for a great teacher gift? A quick and freezer-friendly dessert? This pumpkin roll is to be a SURE hit! I have made it for a few years now, on a number of occasions. The best part of this recipe is that it makes 2, so that means you can eat one and freeze the other!
Pumpkin Roll {Print Recipe}
Ingredients:
- 3 eggs
- 1 c. sugar
- 2/3 c. pumpkin
- 3/4 c. flour
- 1 t. baking soda
- 2 t. cinnamon
- 1 t. ginger
- 1/2 t. salt
- 1 c. walnuts (optional)
Frosting
- 1 c. powdered sugar
- 8 oz. cream cheese
- 4 T. oleo
- 1/2 t. vanilla
Directions:
1. Beat eggs for 5 minutes.
2. Add sugar and canned pumpkin; set aside.
3. Mix together flour, baking soda, cinnamon, ginger and salt.
4. Fold into pumpkin mixture.
5. Spread on a jelly roll pan that has been lined with wax paper.
6. Sprinkle walnuts over top.
7. Bake 15 minutes at 375 degrees.
8. Immediately put on a towel that has been sprinkled with powdered sugar and roll up.
9. Cool for 1/2 hour, unroll.
10. Mix frosting ingredients.
11. Frost. Roll back up.
