Tuesday, August 26, 2008

Pumpkin Roll

3 Eggs
2/3 C. Canned pumpkin
1/2 tsp. Cinnamon
1 tsp. Baking soda
3/4 C. Flour
1/2 C. Chopped nuts
Powdered sugar for dusting
1 (8.oz) pkg Cream cheese
3/4 tsp. Vanilla
1 C. Powdered sugar

  1. Heat oven to 375. Grease jelly roll pan. Cover with parchment paper or foil. Grease.
  2. In large bowl beat eggs for five minutes. Gradually add sugar and pumpkin. Add flour, cinnamon, salt, and baking soda. Spread evenly in pan. Sprinkle with copped nuts. Bake 15 minutes or until cake springs back when touched. Immediately turn out onto a towel dusted with powdered sugar. Peel off paper and roll up into the towel starting with the long side. Cool.
  3. For the filling: Mix 1 C. powdered sugar, vanilla, butter, and cream cheese until smooth.
  4. Carefully unroll cooled cake. Spread filling over cake. Roll up again. Dust with powdered sugar. Cover and chill until serving. Cut into slices.

Serves 10 -12


Stepheny Weaver said...

Mom makes one almost like this one. I love pumpkin season!


Abbie Sikma said...