Pumpkin Roll

PUMPKIN ROLL         Linda Ashworth

3 eggs                                                        1 cup granulated sugar

2/3 cup pumpkin                                     2 tsp. cinnamon

½ tsp. nutmeg                                          1 tsp. pumpkin pie spice

¾ cup pioneer baking mix                      1 cup chopped pecans

Grease and line jelly roll pan 15x10x1 with wax paper.(Grease wax paper also.)

Beat eggs with sugar until fluffy with mixer.(About 3 minutes) Add pumpkin. Mix baking mix and spices in a separate bowl and add next. Stir with whisk or with a spoon, until combined.

Pour mixture onto pan. Spread out to all corners. Carefully shake mixture to smooth batter out. Sprinkle pecans over cake.

Bake 375^o 13-15 minutes. Dark nonstick pan lower temperature to 350 ^o   .Touch center, when it springs back with finger it’s ready. Cool 10 minutes. Lift cake out of pan by the wax paper on the ends. Set on a cool counter top, until completely cooled, About 20 minutes.

Filling:

8 oz. cream cheese (room temp)          4 oz. butter (room temp)

1 cup powdered sugar (sifted)              1 tsp. vanilla

 With Mixer, In a small bowl, cream, cream cheese and butter until smooth. Add vanilla then the powdered sugar. Spread filling over the cake, on end that will be the middle of the roll spread filling thicker than the other end. Use the wax paper on the thicker end to help you lift the cake up to get it started rolling. Have a platter underneath the other end so when it is finished rolling it goes onto the platter. Sprinkle top with powdered sugar.

I take a piece of cardboard 12x8 and cover with aluminum foil, and use for my platter. Cover  pumpkin roll with foil and freeze. These freeze well.

One can of pumpkin will make 3 rolls. Sometimes I will put 1 cup of pumpkin in 2 rolls, Its just a little more moist. I make extra filling (1 ½ rec )  My family likes it the best.  

This is such a wonderful Fall dessert.
Intermediate level cooking simplified.
I was intemindated by this recipe at first. I just dove in and did it. Sometimes the cake will split slightly. That happens on a platter with curved ends mostly. I have never heard any complaints when it does.