Recipe: Pumpkin Roll

Pumpkin

This Pennsylvania Dutch recipe is perfect for fall and is a nice alternative to pumpkin pie at Thanksgiving.

Ingredients:

  • 3 eggs
  • 1 c sugar
  • 2/3 c pumpkin puree (canned works great)
  • 3/4 c flour
  • 1 tsp baking soda
  • 2 tsp cinnamon
  • slivered almonds

For Filling

  • 8 oz cream cheese,
  • 4 tbsp butter
  • 1/2 tsp vanilla
  • 1 c confectioners sugar

Directions:

Preheat oven to 375* F. Beat the eggs for a full five minutes at high speed. Gently stir in pumpkin, flour, baking soda, cinnamon and sugar. Flour and grease a jelly roll pan. Pour batter into pan. Sprinkle with nuts if desired. Bake 15-20 minutes.

Cool 25 minutes, loosen from the pan and invert onto a cloth dusted with confectioner's sugar. Prepare the filling and spread on the sheet cake. Roll up the sheet cake using the cloth to support the cake. Cut cake across the log to serve.