Pumpkin Roll is my absolute favorite fall dessert. I’ve been using this recipe since I was fourteen. I got it out of a recipe book that my childhood church put together, and I’ve been using it ever since. Last week I shared with you in this post, that I made this recipe using fat-free cream cheese in the icing, because that’s what I had on hand. That was a BAD idea, and I do NOT recommend it!!! The icing was runny and didn't taste very good. I ended up throwing the whole thing out. Bottom line, if you’re gonna make a dessert, you might as well go all out and use the fattening stuff. After last weekend’s failed attempt, I bought regular cream cheese this weekend and indulged in my pumpkin roll cravings. One word....YUMMO! It's even better when served with a cup of my pumpkin spice coffee I told you about in this post. I certainly didn't disappoint myself this time ;) I hope you enjoy this recipe as much as I do.
Beat 3 eggs on high for 3-5 minutes. Mix in 1 c. sugar and 2/3 c. pumpkin. Blend in ¾ c. flour, 1 tsp. baking powder, 2 tsp. cinnamon, 1 tsp. ginger, 1 tsp. nutmeg, ½ tsp. salt. Mix ingredients well and pour into a greased cookie sheet. Bake at 375 degrees for 14 minutes.
Mix 1 c. powdered sugar, 8 oz. package of cream cheese,4 tbsp. butter and 1 tsp. vanilla. Spread icing on the pumpkin sheet-cake once cooled. Roll up, slice, serve and enjoy. J