Pumpkin pies will be found on supper tables throughout the country this week as the big Thanksgiving meal arrives. But there are other variations for enjoying the rich, autumn flavor of pumpkin: squares, bars, brownies, bread, and, oh wow, this decadent wonderful recipe: homemade pumpkin roll with cream cheese filling. This is something that you often find in Amish bakeries. This is a pumpkin roll that I picked up at an Amish bakery last week. The rich layer of cream cheese frosting swirled throughout the roll is a wonderful contrast to the flavorful pumpkin. Wow, this is good!:) I’d consider it as a pumpkin pie alternative on any Thanksgiving table!
- 3 large eggs
- 1 cup sugar
- ⅔ cup pumpkin
- 1 teaspoon lemon juice
- ¾ cup all-purpose flour
- 1 teaspoon baking powder
- 2 teaspoons cinnamon
- 1 teaspoon ginger
- ½ teaspoon nutmeg
- ½ teaspoon salt
- 8 ounces Cream cheese, softened
- 4 tablespoons Butter, softened
- 1 cup confectioners' sugar
- ½ teaspoon vanilla extract
- In large bowl, combine eggs and sugar, beating with a wooden spoon or an electric mixer until thick and light yellow in color.
- Add pumpkin and lemon juice, mixing until blended.
- In separate bowl, combine flour, baking powder, spices and salt.
- Add to egg mixture, mixing well.
- Spread batter into greased and waxed-paper lined 10-by-15-inch jelly-roll pan.
- Bake at 350 ° for 15 minutes.
- Remove from oven.
- Cool for 15 minutes.
- Place cake on clean tea towel sprinkled liberally with powdered sugar.
- Cool 10 minutes longer.
- From 10- inch side, roll cake up in towel.
- Set aside.
- While cake is cooling in towel, prepare filling.
- Beat together cream cheese and butter; stir in powdered sugar and vanilla and blend until smooth.
- Unroll cake.
- Evenly spread filling over cake.
- Roll up cake (without the towel).
- Wrap in plastic wrap.
- Cover and chill at least 1 hour.
- Slice before serving.