1 x 17 inches jelly roll pan with parchment paper; set
egular sugar.
Fold in pumpkin.
Add lemon juice.
inutes. Gradually add white sugar, pumpkin, and lemon juice. Add flour
Beat together sugar and eggs.
Stir lemon juice into pumpkin. Sift together dry ingredients.
Fold flour mixture into sugar and pumpkin mixture.
Mix until smooth.
Pour onto a greased cookie sheet.
Sprinkle with pecans.
Bake 15 minutes at 375\u00b0.
Turn onto a towel sprinkled with powdered sugar.
Roll towel and cake together.
Unroll bread.
Spread with filling and roll again, making a pumpkin roll.
Store in refrigerator.
bowl.
Stir in pumpkin and lemon juice; add flour
Cream eggs, pumpkin, and sugar. Add flour, cinnamon, nutmeg, salt and soda. Let set for about 5 minutes. Pour into greased jelly roll pan. Bake at 375\u00b0 for 15 minutes. Mix cream cheese, butter, vanilla and powdered sugar thoroughly. Spread in cooled pumpkin roll. Roll it up and serve.
Beat eggs at high speed for 5 minutes. Gradually add 1 cup sugar.
Stir in pumpkin and lemon juice.
Sift and fold flour mixture (the remaining dry ingredients except pecans) into pumpkin mixture.
Spread into greased and floured cookie sheet.
Top with pecans.
Bake at 350\u00b0 for 15 to 20 minutes.
Watch closely.
When done, turn out on tea towel.
Sprinkle with powdered sugar.
Roll up towel and cake and cool completely.
Then, unroll and spread with Pumpkin Roll Filling.
Beat eggs at high speed for 5 minutes.
Beat in sugar.
Stir in pumpkin and lemon juice.
Sift together remaining ingredients. Fold this into mixture.
Grease and flour a 13 x 15-inch cookie sheet, include sides.
Spread mixture onto cookie sheet, sprinkle with 1 cup chopped nuts.
Bake at 375\u00b0 for 15 minutes.
When done, take dish towel and sprinkle with powdered sugar.
Flip pumpkin roll directly from oven onto the towel and roll up.
Let cool.
nd fluffy. Gradually add sugar, pumpkin and lemon juice.
Fold
s soon as you remove pumpkin roll from oven turn it upside
n edge or a jelly roll pan. Line the cookie sheet
aper-line 15x10-inch jelly roll pan; set aside.
In
00b0F.
Spray a jelly-roll pan with nonstick spray and
Grease and flour a jelly roll pan, about 10\"X15\".
beating until smooth.
Add pumpkin and lemon juice; mix well
lour a 9x13 inch jelly roll pan or cookie sheet.
Grease a 10x15-inch jelly roll pan and line with wax
Beat eggs at high speed for 5 minutes.
Gradually beat in sugar.
Stir in pumpkin and lemon juice.
Combine flour, salt, baking powder and spices.
Fold in flour mixture.
Pour into a greased and floured (or Pam sprayed) jelly roll pan.
Spread evenly.
Bake at 375\u00b0 for 15 minutes.
Sprinkle powdered sugar on a soft towel, loosen cake and invert onto towel.
Roll up cake in towel.
Cool cake completely.
Unroll and spread with filling.
Fold sugar, pumpkin and lemon juice into egg mixture.
Mix remaining ingredients together, then fold into egg mixture.
Line a 15 1/2 x 10 1/2 x 1-inch cookie sheet or jelly roll pan (no larger) with wax paper or aluminum foil.
Pour pumpkin mixture in.
Bake at 375\u00b0 for 15 minutes.
Flip out onto towel with powdered sugar sprinkled.
Peel off wax paper or aluminum foil and roll widthwise. Cool, then unroll and add cream cheese mixture or ice cream. Re-roll and freeze.
Beat eggs on high speed for 5 minutes, gradually adding the sugar.
Stir in pumpkin and lemon juice.
Mix together dry ingredients and add to pumpkin mixture.
Spread onto jelly roll pan; bake at 375\u00b0 for 15 minutes.
Unroll onto toweling sprinkled with powdered sugar; spread filling mixture thick over roll.
Roll up and allow to cool; slice.