Sunday, October 6, 2013

Pumpkin Roll with pumpkin cream cheese frosting

PUMPKIN ROLL





Pumpkin roll, is easy to make and sure to please, perfect for Thanksgiving or Christmas parties. Try this pumpkin cream cheese recipe once and you'll be making it often!






Here are a few Ingredients you will need:

2/3 cup of 100% PURE PUMKIN
2/3 cup of sugar
3/4 Cup of All-purpose flour
1/2 teaspoon of baking powder
1/2 teaspoon of baking soda
1/2 teaspoon of cinnamon
1/2 teaspoon cloves
1/4 teaspoon of salt
3 large eggs


1 Regular size cookie pan
Parchment or wax paper
baking spray or grease 

 1 Clean thin, cotton kitchen towel on counter; sprinkle with powdered sugar.

PREHEAT oven to 375 degrees. Grease the cookie pan, then line it with wax or parchment paper. Spray and sprinkle flour on the paper to prevent sticking and for easy clean up.


COMBINE flour, baking powder, baking soda, cinnamon, cloves, and salt in a small bowl. In a large bowl, whisk in the eggs, sugar until thick. Blend in the pumpkin and  flour mixture until smooth.
Spread batter evenly into prepared pan. BAKE for 12 to 15 minutes or until the texture springs back when you gently touch it. 


Immediately loosen cake from edges of pan; place onto prepared towel. Remove pan; carefully peel off paper. Carefully, roll up cake in towel while hot. Cool completely on wire rack.


CONTEST BY KEURIG







Pumpkin Cream Cheese Frosting:

1 package {8-ounces} reduced-fat cream cheese, softened
1/2 cup pumpkin puree
1 Cup of sifted powdered sugar 
4 Tablespoons of Butter, softened
3/4 teaspoon  pumpkin spice
1 teaspoon of vanilla extract

BEAT all ingredients in a bowl with an electric mixer on medium speed until smooth. Cover and refrigerate for at least 1 hour or up to 24 hours. Makes 1-1/2 cups.