Here’s a hearty dessert roll that’ll delight all your dinner guests on those crisp Fall nights out on the patio. Sit with a cup of coffee or tea and you’ll submerse yourself in pure bliss.
Pumpkin Curlicue Roll:
Cake:
- 3 large eggs
- 1 cup white sugar
- 2/3 cup pumpkin puree
- 1 tsp. lemon juice
- 3/4 cup flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1 cup finely chopped walnuts optional
Filling:
- 1 (8 ounce) package cream cheese (cold)
- 6 tsp real butter
- 1 1/2 cups powdered sugar
- 1 tsp vanilla
Preheat oven to 350. Line 10×15 inch jelly-roll pan with aluminum foil. Grease and flour foil. Set aside. Beat eggs and sugar in large bowl until texture is thick. Add pumpkin puree and lemon juice. In separate bowl mix flour, baking powder, salt, and remaining spices. Add to egg and sugar mixture. Stir until blended well. Pour batter into prepared jelly-roll pan. Sprinkle chopped walnuts on top. Bake for 12-15 minutes in preheated oven, or until center of cake “bounces” back when lightly touched. Remove from oven. Cover pan with damp towel and let cake cool to room temperature. While waiting, prepare filling. Whip all filling ingredients until stiff peaks form. Remove towel from pan. Carefully lift cake with the foil from the pan. With foil side down, sprinkle half of the powdered sugar on the cake. Carefully spread filling to desired thickness. Gently, roll the cake from long end to long end, removing the foil as you roll. Sprinkle remaining powdered sugar on top of finished roll. Refrigerate so filling can firm (may also freeze for later use) Slice and serve.
