Pumpkin Roll

[Roxy15]

Holiday Season will soon be here.  Get your kids and/or grandkids involved in cooking.  The holidays would be a great way to start teaching your kids: and/or grandkids how to cook!  They can learn so much and they will have precious memories of being with you!

 

Pumpkin Roll:

 

1 Cup Granulated Sugar

3 Large Eggs

3/4 Cup All-Purpose Flour

1 Tsp. Baking Soda

1/2 Tsp. Ground Cinnamon

2/3 Cup Pumpkin Puree

 

 1. Mix together all ingredients.

 

 2. Cover a 10×15-in. cookie sheet with a piece of parchment paper, wider and longer than the cookie sheet.

 

 3.  Pour batter onto parchment paper and spread evenly, making sure to get into the corners of the cookie sheet.

 

 4. Bake at 375 degrees for 12-15 minutes-(less if the edges start to get really dark – it should look like cake and feel spongy to the touch).

 

 5. Next, turn onto a towel that has been generously covered with powdered sugar. Allow to cool for a couple of minutes and remove the parchment paper.

 

 6. Roll the cake up, jelly roll style, in the towel starting with the short end. Allow to cool for ten minutes. ***This helps the cake to keep the roll form. If you did this when it was cooled, the cake would crack

 and not keep the nice form.

 

While the cake cools, mix filling ingredients.

 

 Filling:

 

 1-(8-oz.)-Pkg. Cream Cheese, Softened

1 T. Vanilla   

1 Cup Powdered Sugar

2 T. Butter, Softened

 

 1. Mix filling ingredients with a mixer until smooth.

 

 2. Unroll cake from towel and spread with filling.

 

 3. Re-roll with out the towel, wrap in foil and refrigerate for at least 1-2 hours.

 

 4. Cut into slices and serve.