Pumpkin Roll

Photo by Suzanne D.

PREP TIME

15

minutes

TOTAL TIME

30

minutes

SERVINGS

--

servings

PREP TIME

15

minutes

TOTAL TIME

30

minutes

SERVINGS

--

servings

Ingredients

  • 3/4

    cup siifted all pupose flour

  • 1

    teaspoon baking powder

  • 2

    teaspoons ground cinnamon

  • 1

    teapspoon pumpkin pie spice

  • 1/2

    teaspoon ground nutmeg

  • 1/2

    teaspoon salt

  • 3

    eggs, slightly beaten

  • 1

    cup sugar

  • 2/3

    cup canned solid packed pumpkin

  • 1

    cup chopped walnuts

  • FILLING:

  • 1

    cup sifted confectioners sugar

  • 1

    package(8 oz) cream cheese

  • 6

    tablespoonsbutter

  • 1

    teaspoon vanilla

Directions

1.Preheat oven to 375, grease a 15x10x1 inch jelly roll pan, line with wax paper, grease and flour the wax paper 2.Sift flour, baking powder, cinnamon, pumpkin pie spice, nutmeg and salt onto separate piece of wax paper. 3.Beat eggs and sugar in a large bowl until thick and fluffy; beat in pumpkin. Stir in sifted dry ingredients all at once. Pour onto prepared pan; spread evenly with rubber spatula. Sprinkle with nuts. 4.Bake in preheated oven for 15 minutes or until center springs back when lightly touched 5.Loosen cake around edge with a knife, invert onto a clean damp towel dusted with confectioners sugar; peel off wax paper. Trim 1/4 inch from all sides. Roll up cake and towel together from short side. Place seam side down on wire rack; Cool down completely. 6.Unroll cake, Spread with cream cheese filling. Reroll cake, Refrigerate until ready to serve. FILLING: Beat together all ingredients until smooth

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. You can change which cookies are set at any time and find out more about them by following this link.

Please describe your issue: