Thanksgiving a Time to Share.
This Thanksgiving season we wanted to share this awesome Pumpkin Roll recipe that has become a family tradition in our household, ever since my friend Kristi shared it with me 25 years ago. Whenever, I ask my daughters what they want their momma to make for Thanksgiving dinner this is always at the top of the list. Even before pumpkin pie! I hope you enjoy it!
So what are your family traditions? We would love to hear about them.
Pumpkin RollCake 3 eggs 1 cup sugar 2/3 cup pumpkin 1 tsp lemon juice 3/4 cup flour 1 tsp baking powder 2 tsp cinnamon 1 tsp ginger 1 tsp nutmeg 1/2 tsp salt 1 cup chopped pecans (optional) Filling 1 cup powdered sugar 4 Tab butter 1/2 tsp vanilla 1 8 oz. pkg cream cheese
Cake: Beat 3 eggs on high for 5 minutes. Gradually beat 1 cup sugar. Stir in 2/3 cup pumpkin and lemon juice. Stir together dry ingredients. Fold into pumpkin mixture. Spread into greased and floured 10x15x1 inch pan. (I line the pan with wax paper or parchment paper and grease and flour it. It makes for easy removal of the cake.) Top with finely chopped nuts. Bake at 375 degrees for 20 minutes. Gently turn out on a flour sack towel sprinkled with powdered sugar. Carefully peel away the wax or parchment paper. Start at narrow end roll towel and cake together. Cool and then unroll.
Filling: Combine sugar, cream cheese, butter and vanilla. Beat until smooth. Spread over cake, reroll cake and chill. Sprinkle with powdered sugar.“Not what we say about our blessings but how we use them, is the true message of our Thanksgiving” ~W.T. Purkiser
Photo Courtesy of: girlmeetswhisk.com