Pumpkin Roll

By TripleB

The resulting pumpkin roll slices will impress your guests. The pumpkin roll is not as hard to make as it sounds.

Ingredients

• 3 large eggs
• 1 cup granulated sugar
• 2/3 cup canned pure pumpkin
• 3/4 cup all-purpose flour
• 1 teaspoon baking soda
• 1/4 teaspoon ground cinnamon
• 2 cup toasted walnuts
• 1 package cream cheese
• 1 tablespoon unsalted butter
• 3/4 cup confectioners' sugar
• 3/4 teaspoon pure vanilla extract

Details

Servings 12
Preparation time 15mins
Cooking time 65mins
Adapted from delish.com

Preparation

Step 1

Heat oven to 350˚F. Lightly coat a 15 1/2- by 10 1/2- by 1-inch jelly roll pan with cooking spray and line the bottom with parchment, leaving an overhang on two sides; coat the parchment with cooking spray.

In a large bowl, whisk together the eggs, granulated sugar, pumpkin, flour, baking soda, and cinnamon. Spread the batter into the prepared pan. Sprinkle with 1 1/2 cups walnuts and bake until the cake is puffed and a wooden pick inserted in the center comes out clean, 10 to 15 minutes.

Let the cake stand for 5 minutes, then sprinkle the remaining 1/2 cup walnuts over the top. Place a clean kitchen towel directly on top, then a baking sheet on top of that. Invert the cake, then remove the pan and parchment. Starting from a long side, gently roll up the cake with the towel. Place seam-side down on a wire rack and let cool completely, about 30 minutes.

When ready to assemble, using an electric mixer, beat the cream cheese and butter until combined. Beat in the confectioners' sugar and vanilla until light and fluffy, about 2 minutes. Carefully unroll the cake, leaving it on the towel (there may be some cracking). Spread with the cream cheese filling, reroll into a log, and transfer to a serving platter.