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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Walnut Pumpkin Roll Recipe

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This recipe for Walnut Pumpkin Roll is from Our Favorites for Sarah and Lance, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 eggs 1 cup granulated sugar
2/3 cup canned pumpkin 1 cup cake flour
1 teaspoon baking soda 2 tsp ground cinnamon
1 cup walnut pieces
Directions:
Directions:
Heat oven to 375. Line jelly roll pan, 15-1/2x10-1/2 x1 inch, with aluminum foil; grease generously. Beat eggs in large bowl on high speed 5 minutes until very thick and lemon colored. Gradually beat in granulated sugar and pumpkin. Gradually add flour, baking soda and cinnamon, beating just until batter is smooth. Pour evenly into pan. Sprinkle with walnuts. Bake 10 to 15 minutes or until toothpick inserted in center comes out clean. Immediately loosen from edges of pan; invert onto towel generously sprinkled with powdered sugar. Carefully remove foil. While hot, carefully roll cake and towel from narrow end. Cool on wire rack. Unroll, spread Cream Cheese Filling; roll up; wrap in plastic wrap. Refrigerate 2 hours. Sprinkle with powdered sugar. Refrigerate any remaining cake.
Cream Cheese Filling: Beat 1-1/2 cups powdered sugar, 1 pkg (8 oz) cream cheese, softened, ¼ cup butter, softened, and 3/4 tsp vanilla on medium speed until smooth.
Number Of Servings:
Number Of Servings:
10 to 12 servings.

 

 

 

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