(Recipe Compliments of Sheila Wheeler)
1 C. Sugar
2/3 C. Pumpkin (1 Large can of Pumpkin yields 5 pumpkin rolls)
1 tsp. Lemon Juice
¾ C. Flour
1 tsp. Baking Powder
1 tsp. Salt
1 tsp. Nutmeg
2 tsp. Cinnamon
1/8 tsp. Ground Cloves
¼ tsp. Allspice
Preheat oven to 325º. Put waxed paper on cookie sheet. Butter/spray lightly.
(I measure out all of the dry ingredients-except for the sugar- in one bowl to dump in all at once while mixing-makes things go more smoothly and you don’t forget what you’ve added or not while you’re mixing!) It is best to use a mixer on a stand. Beat eggs 5 minutes at high speed. Add sugar, beat well. Add remaining ingredients, blend well.
Pour onto prepared cookie sheet. Bake 20 minutes. Remove from oven and loosen edges w/spatula all the way around. Roll up(with the wax paper included) and wrap a dish towel around it and let set to cool @ room temp.
While cooling, clean mixer and make the filling:
Mix the following together well:
1 C. Confectioner Sugar
1 8oz. Cream Cheese
¼ C. margarine
½ tsp. vanilla
When pumpkin rolls have cooled, unwrap/unroll, fill, roll back up(Without the wax paper) and chill seam side down, sprinkle powdered sugar on top if desired.