Shirley’s Pumpkin Roll
(from cokerlj’s recipe box)
I have tried several versions of a pumpkin roll…this one outshines the rest!
Source: Shirley V. Snow
Categories: Cakes, Desserts, Thanksgiving
Ingredients
- 3 eggs
- 1 cup sugar
- 2/3 cup canned pumpkin
- 3/4 cup flour
- pinch salt
- 1 teaspoon cinnamon
- 1 teaspoon baking soda
- -
- FILLING:
- 2 tablespoons margarine
- 8 ounces cream cheese
- 1 cup powdered sugar
- 1 teaspoon vanilla
- 1/2 cup pecans finely chopped
Directions
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TIP: Shirley says that she also greases the tin foil that she has lined the pan with…and do not bake any longer than called for. Also she says that this slices best if refrigerated over night prior to slicing.
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Mix sugar, flour, salt, cinnamon and baking soda together.
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Stir in eggs and pumpkin and mix well.
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Grease large jelly roll sheet. Line with wax paper or tin foil. (also grease the tin foil)
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Spread mix evenly over pan and bake at 350 degrees for 15 minutes. NO LONGER
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Turn out on to a tea towel sprinkled with powdered sugar.
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Remove wax paper or foil.
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Roll lengthwise (when you roll, roll up with the towel left in to separate the cake and it won’t stick together) and cool completely.
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Unroll very carefully, removing towel as you go and spread with filling. Then re-roll, this time without towel, chill and slice.