Easy Pumpkin Roll
Why I Love This Recipe
This dessert was made by a special friend, co-worker Lenore Ateyeh when we were operators in 1978. I continue to make this thorough out the year with either fresh or canned pumpkin a favorite of family, friends and co-workers.
Submitted by: "Teresa Braswell"
Ingredients You'll Need
3 eggs
1 cup white sugar
2/3 cup of pumpkin (can or freshly cooked)
3/4 cup self rising flour
2 tsp cinnamon
1 tsp ginger
1/2 tsp nutmeg
1/2 tsp salt
Filling
1 cup powder sugar
2 (3oz) or 1(8 oz) cream cheese
1 TBS margarine
1/2 tsp vanilla
Directions
Beat 3 eggs on high speed for 5 min's.
Gradually add 1 cup white sugar & 2/3 cup pumpkin
In another bowl, mix 3/4 cup self rising flour.
2 tsp cinnamon, 1 tsp, ginger, 1/2 tsp nutmeg &
1/2 tsp salt add to pumpkin mixture.
Spread onto greased & floured plan 15x10X1
Top with nuts (optional).
Bake at 375 for 10-15 min's
Put on towel covered with confectionery sugar and roll while
hot
While cooling
Mix other ingredients until smooth
1 cup powder sugar
cream cheese
1 TBS margaine
1/2 tsp vanilla
Unroll cake (leave on towel) and spread filling, reroll & regrigerate
