PUMPKIN ROLLS

You still have time to make this Amish Pumpkin Roll for your Thanksgiving feast, if you like! Make it today and store it wrapped in the refrigerator to serve tomorrow. It is sure to be a hit!

It was definitely a hit yesterday when I took it to Hillcrest Thrift Shop for the volunteers. It was really good news for me. You see, it was my first ever Pumpkin Roll to make. I was hesitant to make it because I was afraid it would fall apart or something worse. BUT it didn't and it was so pretty when I cut it. One thing I didn't do because the recipe didn't say to do so and as I said it was the first one I have ever made, but next time I will sift powdered sugar over the finished roll before I cut it and serve it.

The recipe came from a new Amish cookbook that Friend Jean found at the thrift shop and saved it for me. It is called Wanda E. Brunstetter's Amish Friends Cookbook and was contributed by Elizabeth Borntrager from Brown City, MI.

PUMPKIN ROLLS

3     eggs
1     cup sugar
2/3  cup pumpkin
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

FILLING:

1     cup powdered sugar
1/4  cup butter, softened (1/2 stick)
6     ounces cream cheese
1     teaspoon vanilla

Preheat oven to 375 degrees F. Grease and flour a 10 x 15 - inch pan. Set aside.

Beat eggs in mixing bowl on high

for 5 minutes.

Beat in sugar.

Stir in pumpkin and lemon juice until

well blended.

Combine the dry ingredients with a whisk and

fold into pumpkin mixture.

Spread in pan. Batter will be thin in pan.

You will need to carefully spread it out to evenly cover the whole pan.

Bake for 15 minutes.

Remove cake from oven.

Run a knife around the edge of the cake to loosen it from the edges and then

turn onto a clean linen towel dusted with powdered sugar. 

Roll the towel and cake together from the short end. Cool completely. 

Prepare the filling by blending the cream cheese and butter together until smooth.

Sift the powdered sugar and then

stir in powdered sugar and then add vanilla.

Unroll cooled cake and

spread with the filling. 

Then roll the cake back up. I gently ran my fingers down the cake to remove it from the towel.

I wrapped mine in wax paper and taped it together to hold the cake together. (I also had some cracks when I rolled it back up and I thought the wax paper would help "glue" the cake back together - which it did.) Store in the refrigerator overnight.