I've been making pumpkin rolls as my dessert contribution for Thanksgiving for the past few years and it's always a hit. Definitely one of my favorite desserts. If anyone has a good gluten free version please share!
3 eggs, beaten for 5 minutes
1 cup sugar
3/4 cup flour
1 tsp baking soda
1 tsp baking powder
1 tsp cinnamon
2/3 cup pumpkin, canned
Add remaining ingredients to beaten eggs. Pour into well-greased cookie sheet. Sprinkle with pecans (optional). Bake 15-20 minutes at 375 degrees. Sprinkle top with powder sugar, turn out on a tea towel. Sprinkle powdered sugar on the bottom side and roll into a roll. Let cool.
Filling:
1 cup powdered sugar
8 ounces cream cheese
5 TBS butter
1 tsp vanilla extract
Mix powdered sugar, cream cheese, butter and vanilla.
When cake is completely cool, unroll cake and spread on filling. Remove towel, roll back into a roll. If you're going to eat this later you can roll in tin foil and keep in the refrigerator until time to serve.
Serving size: 12
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