Pumpkin Roulade

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Ingredients

¾ cups flour

1 cup sugar

½ tsp baking powder

½ tsp baking soda

½ tsp ginger

½ tsp cinnamon

½ tsp nutmeg

½ tsp ground cloves

¼ tsp salt

3 eggs

2/3 cup canned pumpkin

Powdered sugar for dusting

Filling

8 oz cream cheese, room temperature

1 stick butter, room temperature

1 cup powdered sugar

1 tsp vanilla

Directions

Preheat oven to 350 degrees.

Line a 15 x 10 inch pan with parchment paper.

Combine dry ingredients in a mixing bowl, then add in eggs and pumpkin.

Spread batter in prepared pan and bake for 13 to 15 minutes until cake springs back when touched.

Spread out a dish towel and lightly dust with powdered sugar.

Invert cake onto dish towel and roll up length wise while still warm.

Cool in refrigerator about 30 minutes.

In a mixing bowl combine ingredients for filling.

Unroll cake and spread with filling.

Roll the cake up and refrigerate until serving.

To serve, dust with powdered sugar and cut into 1 inch slices.

Bonus Recipe for left over pumpkin!

Pumpkin Puppy Treats

Ingredients

½ cup pumpkin

½ cup peanut butter

2 ½  cups whole wheat flour

1 cup oatmeal

1 cup hot water

Combine and roll out on waxed paper.

Cut into strips and bake in a 350 degree oven for 30 minutes.

Open oven door, turn off heat and allow to cool.

Bark Bark! 

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