Pumpkin Roll

By á-46105

Pumpkin rolls are so festive for Thanksgiving dessert! Easy to make and impressive to serve. Homemade pumpkin cake is filled and rolled with a cream cheese frosting.

Ingredients

• ROLL:
• 3 eggs
• 1 cup white sugar
• 2/3 cup canned pumpkin
• 3/4 cup all-purpose flour
• 1/2 teaspoon ground cinnamon
• 1 teaspoon baking soda
• FILLING:
• 1 cup confectioners' sugar
• 3/4 teaspoon vanilla extract
• 2 tablespoons butter, softened
• 8 ounces cream cheese

Details

Servings 12
Preparation time 30mins
Cooking time 60mins
Adapted from westlibertylive.com

Preparation

Step 1

Preheat oven to 375°F (190°C). Grease a 15x10x1-inch baking pan and line with parchment paper. Grease and flour the paper.

In a large bowl, beat eggs on high for five minutes. Gradually add white sugar and pumpkin. Add flour, cinnamon, and baking soda. Spread batter evenly in pan. Sprinkle walnuts evenly on top.

Bake at 375°F (190°C) for 15 minutes or until cake springs back when lightly touched. Immediately turn out onto a linen towel dusted with confectioners sugar. Peel off paper and roll cake up in the towel, starting with the short end. Cool.

To Make Filling: Mix confectioners sugar, vanilla, butter or margarine, and cream cheese together till smooth.

Carefully unroll the cake. Spread filling over cake to within 1 inch of edges. Roll up again. Cover and chill until serving. Dust with additional confectioners' sugar, if desired.

Recipe makes 1 - 15x10-inch jelly roll cake