GRANNY KAT’S PUMPKIN ROLL
3/4 C. all-purpose flour
1 C. white sugar
1 Tsp. baking soda
2 Tsp. pumpkin pie spice
1 C. pumpkin puree
1 Tsp. lemon juice
2 Tbsp. confectioners’ sugar
1 (8 Oz.) package cream cheese, softened
1/4 C. butter
1 Tsp. vanilla extract
1 C. confectioners’ sugar
HOW TO MAKE:
1-Preheat oven to 375 degrees F (190 degrees C). Grease and flour a 9×13 inch jelly roll pan or cookie sheet.
2-In a large bowl, mix together flour, sugar, baking soda, and pumpkin pie spice. Stir in pumpkin puree, eggs, and lemon juice.
3-Pour mixture into prepared pan. Spread the mixture evenly.
4-Bake at 375 degrees F (190 degrees C) for 15 minutes.
5-Lay a damp linen towel on the counter, sprinkle it with confectioner’s sugar, and turn the cake onto the towel.
6- Carefully roll the towel up (lengthwise) with the cake in it.
7-Place the cake-in-towel on a cooling rack and let it cool for 20 minutes.
8-Make the icing: In a medium bowl, blend cream cheese, butter, vanilla, and sugar with a wooden spoon or electric mixer.
9-When the cake has cooled 20 minutes, unroll it and spread icing onto it.
10-Immediately re-roll (not in the towel this time), and wrap it with plastic wrap. Keep the cake refrigerated or freeze it for up to 2 weeks in aluminum foil.
11-Cut the cake in slices just before serving.
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