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Recipe: Perfect Pumpkin Roll

Callie Severson, Staff Writer

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In the spirit of fall and all things themed pumpkin spice, this issue’s featured recipe is pumpkin rolls. Pumpkin spice and cream cheese filling make this a delectable, easy-to-make dessert that is perfect for curling up with on the couch as the fall nights get colder. Here are directions on how to make this amazing dessert.

Ingredients:

3 eggs, separate egg yolks and egg whites

1 cup sugar, divided in half

2/3 cup pumpkin puree, (the canned kind works well)

3/4 cup flour

1 teaspoon baking soda

1/2 teaspoon cinnamon

1/4 teaspoon salt

Filling Ingredients:

8 oz. cream cheese, softened

2 Tablespoons butter, softened

1½ cup powdered sugar

½ teaspoon vanilla

Instructions:

Preheat oven to 375 degrees. Line a 15×10 inch baking pan with waxed paper. Grease and flour the pan and the top of the paper.

In a large bowl, beat egg yolks until thick. Gradually add ½ cup sugar and the pumpkin puree. Beat mixture until the sugar is almost dissolved.

In a smaller bowl, beat egg whites until soft peaks form. Gradually add remaining sugar and beat until stiff peaks form. Fold the egg whites into the pumpkin mixture.

In a smaller bowl, sift together flour, baking soda, cinnamon, and salt. Gently fold into pumpkin mixture. Spread into pan.

Bake at 375 degrees for 13 to 15 minutes, or until cake springs back when touched. Cool 5 minutes and turn cake onto a kitchen towel sprinkled with powder sugar. Gently peel off waxed paper. Roll up cake in in the towel starting with the shorter side. Cool completely before adding the filling.

Filling Directions:

In small bowl beat cream cheese, butter, powdered sugar, and vanilla until smooth. Unroll cake and spread filling. Roll up again and cover with plastic wrap and refrigerate for 2 hours before serving.

Can be frozen. Remove from freezer 15 minutes before serving.

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Recipe: Perfect Pumpkin Roll