Recipe: Thanksgiving pumpkin roll

Slice of pumpkin roll Angela Case - FOX21 News

It is almost time for Thanksgiving and Patrick Reitmayer from Salt of the Earth Catering stopped by with a fantastic pumpkin dessert idea.

Pumpkin Roll

This recipe is for a 13″ X 14″ pan. Can cut in half for a 9″ X 13″ jelly roll pan or smaller cookie sheet.

1 1/2 C all-purpose flour

2 C sugar

2 t baking soda

4 t pumpkin pie spice

2 C pumpkin pie filling

6 eggs

2 t lemon juice

4 T confectioners’ sugar

16 oz cream cheese, softened

1/2 C butter

2 t vanilla extract

2 C confectioners’ sugar

Preheat oven to 375. Grease and flour your pan, (or line with parchment paper, then grease).

In a large bowl, mix together flour, sugar, baking soda, and pumpkin pie spice. Stir in pumpkin puree, eggs, and lemon juice. Pour mixture into prepared pan. Spread the mixture evenly.

Bake for 15 minutes.

Lay a piece of parchment paper, (or a damp towel), on the counter. Sprinkle it with confectioners’ sugar. Turn the cake onto it. Carefully roll it up (lengthwise) with the cake in it. Place the cake roll on a cooling rack, and let it cool for 20 minutes.

Make the icing. In a medium bowl, blend the cream cheese, butter, vanilla, and sugar with an electric mixer.

When the cake has cooled 20 minutes, unroll it and spread icing evenly onto it. Immediately re-roll, this time not in the paper or towel. Then, wrap it in plastic wrap. Refrigerate for at least an hour before slicing. Cut the cake into slices just before serving.  You can also wrap in foil and freeze for up to 2 weeks

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