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Autumn Pumpkin Roll

Cool.Cook's picture
Ingredients
  Eggs 3
  Sugar 1 Cup (16 tbs)
  Canned pumpkin 3⁄4 Cup (12 tbs)
  Lemon juice 1 Teaspoon
  Finely grated lemon peel 1⁄2 Teaspoon
  Flour 3⁄4 Cup (12 tbs)
  Baking powder 1 Teaspoon
  Cinnamon 2 Teaspoon
  Ground ginger 1 Teaspoon
  Nutmeg 1⁄2 Teaspoon
  Allspice 1⁄8 Teaspoon
  Ground cloves 1⁄8 Teaspoon
  Salt 1⁄2 Teaspoon
  Finely chopped walnuts 1 Cup (16 tbs)
  Confectioners' sugar 1 Cup (16 tbs)
  Cream cheese 6 Ounce (2 packages, 3 ounce each, at room temperature)
  Butter 4 Tablespoon (at room temperature)
  Vanilla extract 1 Teaspoon
  Cinnamon 1⁄4 Teaspoon
  Ground walnuts 1⁄2 Cup (8 tbs)
  Brightly colored autumn leaves 4
Directions

The Cake:
Preheat oven to 350°. Grease and line with wax paper a 15" X 10" X 1" jelly roll pan.
Beat eggs with an electric mixer set at high speed for 5 minutes. Gradually beat in sugar.
Stir in pumpkin, lemon juice, and peel.
Sift together flour, baking powder, spices, and salt. Stir into pumpkin mixture until well combined.
Spread batter evenly on prepared pan. Sprinkle with walnuts and bake at 350 for 15-20 minutes.
Dust a clean dish towel with confectioners sugar and invert freshly baked cake onto it. Peel off wax paper and gently roll the towel and cake lengthwise. Let cool. Do not chill.
The Filling:
Cream together sugar, cream cheese, and butter. Add vanilla and cinnamon. Beat until spreadable.
Unroll cooled cake and spread with filling. Sprinkle walnuts over filling.
Roll up cake and place seam down on a serving platter. Cover with plastic wrap and chill thoroughly.
To serve, trim ends, dust with confectioners sugar.

Recipe Summary

Difficulty Level: 
Easy
Course: 
Breakfast
Method: 
Baked
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Pumpkin

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