Pumpkin Roll


3 eggs
1 c. sugar
2/3 c. pumpkin
¾ c. self-rising flour
2 tsp. cinnamon
1 tsp. ginger
½ tsp. nutmeg

1c powdered sugar
1 (8 oz.) cream cheese
4 tbsp. soft butter
½ tsp, vanilla


Beat eggs for 5 minutes. Add sugar and pumpkin. Mix well. Add flour, cinnamon, ginger and nutmeg. Pour in well-greased and floured cookie sheet. Bake at 375 for only 15 minutes. Sprinkle a clean towel with powdered sugar. Flip hot cake out on towel. Roll up in towel jelly roll fashion and let cool.

Filling: Beat together until smooth. Roll out cooled cake. Spread on fill-ing. Sprinkle on chopped nuts. Roll cake back up with filling inside. Keep in refrigerator in a covered container.
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