My daughter has been asking me to make the pumpkin roll we enjoy during the holidays. Needless to say, you do not need to wait until Thanksgiving and Christmas to enjoy this treat so we made it for our most recent Saturday Night Supper. To lighten things up we did not use the cream cheese icing that is the norm for this dessert but instead filled it with a carton of light cool whip.
1/4 cup confectioners sugar
3/4 cup all-purpose flour
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp cinnamon
1/2 tsp cloves
1 tsp lemon juice
1 tsp vanilla
1/4 tsp salt
3 large eggs
1 cup granulated sugar
2/3 cup pumpkin puree
1 cup chopped, toasted walnuts or pecans
1 8 oz container light cool whip
Preheat oven to 375 F. Grease a 15x10 inch jelly-roll pan very well and coat with flour. Beat eggs and sugar together until thick and lemon colored. Beat in pumpkin, lemon juice and vanilla. Stir in flour mixture. Spread into pan and sprinkle with nuts.
Bake for 13 - 15 minutes or until cake springs back when touched. While the cake is baking, coat a large cotton towel with the 1/4 cup of powdered sugar. When the cake is done loosen it all over with a spatula. Turn out onto the sugared towel. Immediately roll it up starting from a short side. Let it cool. Once cooled, unroll cake and spread with the cool whip. Wrap and refrigerate until serving.
Sift together flour, baking powder, baking soda, cinnamon, cloves and salt.