Pumpkin Roll Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 3 large eggs, room temperature
1 c. sugar
2/3 c. canned pumpkin
3/4 c. flour
1 tsp. baking soda
2 tsp. ground cinnamon
1 c. nuts, chopped or crushed
Filling:
8 oz. cream cheese, softened
4 tsp. butter, softened
1 c. powdered sugar
1/2 tsp. vanilla extract
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Directions: |
Directions:Beat eggs for 5 minute. Then add in sugar, pumpkin, flour, soda and cinnamon. Spread onto a greased and floured cookie sheet (13 x 9 inch). Sprinkle 1 cup crushed nuts onto mixture. Bake at 350º for 15 minutes until cake springs back when lightly touched. Cool for 5 minutes. Then loosen edges and turn upside-down onto a towel dusted with powdered sugar. Carefully roll up jelly-roll style starting at short side. Cool.
Filling:
Beat all ingredients together unit smooth. Unroll cake and spread filling evenly to within 1/2 inch of edges. Re-roll cake without towel and refrigerate until firm and ready to serve. |
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Number Of
Servings: |
Number Of
Servings:10 |
Personal
Notes: |
Personal
Notes: May be frozen for up to 3 months. Remove from freezer at least 15 minutes before cutting.
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