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Autumn Pumpkin Roll
from the kitchen of Sharmagne Leland-St. John
1 cup granulated sugar
2/3 cups pumpkin purée
1 teaspoon fresh squeezed lemon juice
1/4 cup flour
3 teaspoons cinnamon, ground
2 teaspoons ginger, ground
2 teaspoons nutmeg, ground
1 teaspoon baking powder
1/2 teaspoon salt
1 1/2 cups confectioner's sugar, divided
8 ounces softened cream cheese
1/4 cup softened butter
1/2 teaspoon pure vanilla extract
Preheat the oven to 375 degrees.
Beat the eggs with an electric mixer on high speed for
5 minutes. Add the granulated sugar slowly, while
beating. Stir in the pumpkin and lemon juice. In
a separate bowl, combine the flour, spices, baking
powder and salt. Add to the pumpkin mixture and
Grease and flour a 15 x 10 x 1 inch jelly roll pan.
Spoon the batter into the pan, spreading evenly.
Bake for approximately 15 minutes, or until a
toothpick inserted into center comes out clean.
Turn cake out onto a pastry towel or lint-free towel,
sprinkled with 1/4 cup powdered sugar.
Beginning at short end, roll up the cake and towel
together, like a jelly roll. Allow to cool.
Mix together the cream cheese, butter, vanilla,
and the remaining powdered sugar. Beat until
it is of a smooth and creamy consistency.
Carefully, unroll the cake and spread the filling on
it. Reroll the cake without the towel. Place on a
decorative plate, seam side down, and chill.