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Pumpkin Roll


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Serves | Prep Time | Cook Time

Ingredients

Pumpkin Roll:
3 eggs
1 cup sugar
3/4 cups AP flour
1/2 tsp baking powder
2/3 cup pumpkin puree
2 1/2 tsp cinnamon
1 tsp ginger
1/2 tsp nutmeg
pinch salt
1 tsp lemon juice
Filling:
1 lb cream cheese, room temp
1/4 cup powdered sugar
1/2 cup heavy cream


For the pumpkin roll: Sift together flour, baking powder, cinnamon, ginger, salt, and nutmeg.


Whip eggs and sugar until ribbon stage. Mix in lemon juice and pumpkin. Slowly mix in flour mixture. Spread onto a parchment (spray with cooking sray) lined sheet pan. Bake 350 F until cake tester comes out clean. Set aside to cool.


For the filling: Whip all ingredients together untill creamy and fluffy. Dried cranberries (yummy) or nuts may be added to filling.


Spread filling evenly onto cooled cake. Roll.


Pairs Well With


Notes

I usually serve mine with sage ice cream and a merlot cranberry compote

A dash of local for every season
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