This was my Grandma Anderson's recipe and I can't believe I've never posted it before now.. She made it always for Thanksgiving and Christmas. And now looking back it makes me stop and think. Grandma was a diabetic and couldn't eat hardly any of what she baked but man could she bake. I miss her but making her recipes makes me feel a little closer to her. So enjoy!
Pumpkin Roll
- 3/4 cup all-purpose flour
- 1 cup white sugar
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1 cup pumpkin puree
- 3 eggs
- 1 teaspoon lemon juice
- 2 tablespoons confectioners' sugar
- 1 (8 ounce) package cream cheese, softened
- 2 tbsp. butter
- 1 teaspoon vanilla extract
- 1 cup confectioners' sugar
Directions
- Preheat oven to 375 degrees F (190 degrees C). Grease and flour a 9x13 inch jelly roll pan or cookie sheet.
- In a large bowl, mix together flour, sugar, baking soda, and cinnamon. Stir in pumpkin puree, eggs. Pour mixture into prepared pan. Spread the mixture evenly.
- Bake at 375 degrees F (190 degrees C) for 15 minutes.
- Lay a damp linen towel on the counter, sprinkle it with confectioner's sugar, and turn the cake onto the towel. Carefully roll the towel up (lengthwise) with the cake in it. Place the cake-in-towel on a cooling rack and let it cool for 20 minutes.
- Make the icing: In a medium bowl, blend cream cheese, butter, vanilla, and sugar with an electric mixer.
- When the cake has cooled 40 minutes at least, unroll it and spread icing onto it. 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 6 months in plastic wrap. Cut the cake in slices just before serving.
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