This recipe is arguably one of my families very favorite holiday desserts and has made an appearance since I can remember. I have the fondest memories of cooking this Pumpkin Roll with my aunt, Guyla, the night before each holiday meal. A soft, thin cake layer is beautifully rolled with a cream cheese filling. A light dusting of powdered sugar adds a decadent final touch.
RECIPE:
3 eggs
1 cup sugar
1 t lemon juice
2/3 cup canned pumpkin
1 t baking soda
1 t cinnamon
1/2 t salt
3/4 cup all-purpose flour
Filling:
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4 T butter
3/4 t vanilla
1 cup confectioners sugar
METHOD:
1. Preheat oven to 350 degrees. Mix together eggs, sugar, lemon juice, and pumpkin. Add baking soda, cinnamon, salt, and flour. Grease a jelly roll pan, line with wax paper and grease wax paper. Pour mixture into the lined pan. Bake for 15 minutes.
2. Remove the cake from the oven and transfer onto a dish towel sprinkled with confectioners sugar. Peel off wax paper and roll cake in the towel and allow to cool.
3. Prepare by first mixing together the cream cheese and butter. Add the vanilla and confectioners sugar; beat well with a mixer.
4. Unroll the cake and spread filling over the entirety. Roll the cake, jelly roll style, and sprinkle with additional confectioners sugar. Carefully slice.
