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Pumpkin Rolls Combine: 3 eggs
1 c sugar 2/3 c pumpkin
1 t lemon juice 2 t cinnamon
¾ c White Lily plain flour 1 t baking powder
2 t cinnamon 1 t ginger
½ t nutmeg ½ t salt Pour into 10x15” greased and wax paper lined jellyroll pan. Bake 15 min at 350o. Cool 10 min on xxx sugar sprinkled tea towel. Roll up with tea towel inside to cool completely. Filling Beat the following until smooth: 1 (8 oz) pkg soft cream cheese 1 c xxx sugar 4 T soft butter
½ t vanilla When pumpkin roll is completely cool. Unroll and spread on filling to within 1” of sides. Refrigerate for at least 1 hour before slicing and serving |