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Prep Time: 120 Minutes Cook Time: 15 Minutes |
Ready In: 135 Minutes Servings: 10 |
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This is one of my favorite desserts. It looks harder to make than it really is. Ingredients:
3 eggs |
1 cup sugar |
2/3 cup pumpkin puree |
1 teaspoon lemon juice |
3/4 cup flour |
1 teaspoon baking powder |
2 teaspoons cinnamon |
1 teaspoon ginger |
1/2 teaspoon nutmeg |
1/2 teaspoon salt |
1 cup powdered sugar |
1 (8 ounce) package softened cream cheese |
1/2 cup softened margarine |
1/2 teaspoon vanilla |
Directions:
1. Beat all Filling ingredients until smooth.
2. Refrigerate.
3. In a large bowl beat eggs on high for 3 minutes.
4. Add sugar, pumpkin and lemon juice.
5. Add dry ingredients.
6. Grease a cookie sheet or jelly roll pan, place a sheet of wax paper on top and grease again. Sprinkle with POWERED SUGAR.
7. Pour in batter, spread it out evenly.
8. Bake at 350 for 15 minutes.
9. Let cool slightly, but not too much, you want it still warm so it doesn't crack when you roll it.
10. Turn out onto a cloth sprinkled with powdered sugar, roll up, short side to short side, and place in freezer for 10 minutes.
11. Unroll and spread filling evenly. Re-roll and refrigerate or freeze until it has set up.
12. Prep Time includes refrigeration time.
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