Directions: |
Directions:Preheat oven to 350º
Grease a 15x10 inch jelly role pan. Cut wax paper to fit the bottom of the pan and leave an inch overhang on each of the short sides of the pan. Lightly grease the wax paper and sides of the jelly roll pan.
Mix the sugar, flour, salt, baking soda, cinnamon, eggs and pumpkin in a large bowl. Once mixed, pour mixture over the waxed paper. Sprinkle the walnuts, if using, on top of the mixture. Bake for 14-15 minutes until edges pull away from the sides of the pan and center is done.
Lay a large dishtowel on the counter top (it is best to use a dishtowel without any texture - a tea towel or similar towel works best). Spread a thick dusting of powered sugar all over the towel. When the cake comes out of the oven, turn the pan upside down on the powdered sugar-laden towel so the wax paper is on the top.
Gently peel off the wax paper, being careful not to tear the roll. Starting at one of the short ends, roll the pumpkin cake up with the towel to cool.
While the roll is cooling, mix the cream cheese , butter, vanilla, and powdered sugar together until it is light and creamy.
Once the roll is cool, unroll and with an offset spatula, carefully spread filling in an even layer over the cake. Roll it up without the towel and place in the refrigerator (covered with plastic wrap or wax paper) for about an hour before serving.
Slice to serve |
This recipe for Perfect Pumpkin Roll is from