PUMPKIN ROLLS

from Rebecca Lynn Howard - This is a favorite family recipe.

For the Cake Roll:

Ingredients:	3 eggs 1 cup sugar 2/3 cup canned pumpkin 1 teaspoon fresh lemon juice 3/4 cup all purpose flour 1 teaspoon baking powder 2 teaspoon ground cinnamon 1 teaspoon dry ginger 1/2 teaspoon nutmeg 1/2 teaspoon salt

Directions:	Preheat oven to 350 degrees. 1. Beat the eggs on high speed with an electric mixer for 3-5 minutes, until fluffy. Add sugar & pumpkin and beat until smooth. 2. In a separate bowl, mix the dry ingredients together: the flour, baking powder, cinnamon, ginger, nutmeg and salt, mixing well. Add this to the pumpkin mixture, along with the lemon juice. Beat on medium speed until combined. 3. Generously spray a cookie sheet (with edges) with non-stick spray. Pour the batter onto the cookie sheet and carefully spread to the edges with a spatula. Be careful not to let the spatula scrape the bottom of the sheet; scraping the oil from the sheet could cause the cake to stick. Carefully bang the pan on top of the counter a few times until the batter is flat and the bubbles are gone. Bake for 15 minutes, and then broil for 1 or 2 minutes until lightly browned. Remove from oven. 4. Lay a clean dish towel flat on the countertop, sprinkle powdered sugar evenly over the towel. Flip cake onto the towel carefully so it will stay in one piece. Sprinkle powdered sugar on top of the cake. Roll the cake & towel, starting at one of the short ends, and roll fairly tightly. Refrigerate for approximately 30 minutes. In the meantime, make the filling.

Ingredients:

3 eggs
1 cup sugar
2/3 cup canned pumpkin
1 teaspoon fresh lemon juice
3/4 cup all purpose flour
1 teaspoon baking powder
2 teaspoon ground cinnamon
1 teaspoon dry ginger
1/2 teaspoon nutmeg
1/2 teaspoon salt

Directions:

Preheat oven to 350 degrees.

1. Beat the eggs on high speed with an electric mixer for 3-5 minutes, until fluffy. Add sugar & pumpkin and beat until smooth.

2. In a separate bowl, mix the dry ingredients together: the flour, baking powder, cinnamon, ginger, nutmeg and salt, mixing well. Add this to the pumpkin mixture, along with the lemon juice. Beat on medium speed until combined.

3. Generously spray a cookie sheet (with edges) with non-stick spray. Pour the batter onto the cookie sheet and carefully spread to the edges with a spatula. Be careful not to let the spatula scrape the bottom of the sheet; scraping the oil from the sheet could cause the cake to stick. Carefully bang the pan on top of the counter a few times until the batter is flat and the bubbles are gone. Bake for 15 minutes, and then broil for 1 or 2 minutes until lightly browned. Remove from oven.

4. Lay a clean dish towel flat on the countertop, sprinkle powdered sugar evenly over the towel. Flip cake onto the towel carefully so it will stay in one piece. Sprinkle powdered sugar on top of the cake. Roll the cake & towel, starting at one of the short ends, and roll fairly tightly. Refrigerate for approximately 30 minutes. In the meantime, make the filling.

For the Filling:

Ingredients:	8 ounces cream cheese, room temperature 4 Tablespoons (1/2 stick) butter, room temperature 1/2 teaspoon vanilla extract 1 cup powdered sugar

Directions:	1. Mix cream cheese, butter, and vanilla until creamy. 2. Add powdered sugar & mix until creamy. 3. Take pumpkin roll from refrigerator and unroll it. Spread filling evenly over it, then roll it up without the towel, and serve or refrigerate. NOTE: This can be made a day or two ahead. It can also be frozen. When ready to serve, remove from freezer and allow to sit at room temperature for 2 - 3 hours. You can do many variations of this Pumpkin Roll. After spreading the cream cheese, you can add nuts, chocolate chips, or dried fruits. Be creative and add anything that sounds good to you!

Ingredients:

8 ounces cream cheese, room temperature
4 Tablespoons (1/2 stick) butter, room temperature
1/2 teaspoon vanilla extract
1 cup powdered sugar

Directions:

1. Mix cream cheese, butter, and vanilla until creamy.

2. Add powdered sugar & mix until creamy.

3. Take pumpkin roll from refrigerator and unroll it. Spread filling evenly over it, then roll it up without the towel, and serve or refrigerate.

NOTE: This can be made a day or two ahead. It can also be frozen. When ready to serve, remove from freezer and allow to sit at room temperature for 2 - 3 hours. You can do many variations of this Pumpkin Roll. After spreading the cream cheese, you can add nuts, chocolate chips, or dried fruits. Be creative and add anything that sounds good to you!