Pumpkin Cream Cheese Roll Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: Jelly roll pan
Wax paper or parchment paper
3 eggs- large
1 cup sugar
2/3 cup mashed canned pumpkin
1 tsp. lemon juice
3/4 C flour
1 tsp. baking powder
2 tsp. Ground cinnamon
1 tsp. ground nutmeg
1/2 tsp. salt
1 cup finally chopped walnuts (I use pecans)
Powder sugar
Filling:
2, 3 oz pkges. cream cheese
1/2 stick UNSALTED BUTTER
1 cup powder sugar
1/2 tsp. vanilla
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Directions: |
Directions:Preheat oven to 375º. Beat eggs and sugar @ 3-4 minutes; mix in pumpkin and lemon juice. In a separate bowl, stir together flour, baking powder, all the spices. Fold into pumpkin mixture.
Grease pan; line with wax or parchment paper; grease and flour if using wax paper. Pour mixture in to 15 1/2" x 10 1/2" x 1" jelly roll pan. Sprinkle top with nuts and press in. Bake @ 375º 12-15 minutes, until top springs back and sides start to pull away. cool for @ 5 minutes.
Take a clean dish towel and sprinkle with powder sugar. Turn over onto dish towel. Peel off wax paper. Roll it up. Cool completely (couple of hours or more).
Make filling and spread filling onto unrolled cake. re-roll; trim edges. May be frozen. Wrap in foil. |
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Number Of
Servings: |
Number Of
Servings:@ 8 |
Preparation
Time: |
Preparation
Time:@ 30 minutes, plus cooling |
Personal
Notes: |
Personal
Notes: This is always a hit. You will want to double the recipe. Since you can make this and freeze it, it can be ready for that last minute invite!
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