PUMPKIN ROLL

PUMPKIN ROLL

Photo by Valerie C.


  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • CAKE:

  • ¼

    Cup Powdered Sugar (To sprinkle on towel)

  • ¾

    cup Flour

  • ½

    tsp. Baking Powder

  • ½

    tsp. Baking Soda

  • ½

    tsp. Cinnamon

  • ½

    tsp. Ground Cloves

  • ¼

    tsp. Salt

  • 3

    Eggs

  • 1

    Cup Sugar

  • Cup Pure Pumpkin Solid

  • 1

    Cup Chopped Walnuts (optional)

  • FILLING:

  • 1

    pkg. (8oz) Cream Cheese

  • 1

    Cup Powderd Sugar

  • 6

    Tbs. butter (soft, not melted)

  • 1

    tsp. Vanilla

Directions

CAKE: Preheat oven to 375*, grease a 15x10 jelly roll pan, line with wax paper or parchment paper. Grease and flour paper. Combine flour, baking powder, baking soda, cinnamon, cloves and salt in a small bowl. Beat eggs and sugar in a large bowl until thick. Beat in pumpkin, stir in flour mixture. Spread evenly into prepared pan. Sprinkle with nuts if using. Bake for 13-15 minutesor until top of cake springs back when touched. Dark color pan will bake faster so check at 11 minutes. Immediately loosen and turn cake onto a prepared towel dusted with powdered sugar. Carefully peel off the wax paper. Roll up the cake and towel together, starting with the narrow end. Cool on wire rack FILLING: Beat Cream Cheese, 1 cup powdered sugar, butter and vanilla in a small bowl until smooth. Carefully unroll cake. Spread cream cheese mixture over the cake. Reroll the cake. Wrap in plastic and refigerate for at least an hour. Sprinkle with more powdered sugar before serving.


Nutrition

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