Pumpkin Roll
(from BearNakedBaker’s recipe box)
Source: BearNakedBaker
Prep time: 20 minutes
Cook time: 15 minutes
Serves 8 people
Categories: CAKES
Ingredients
- Powdered sugar
- 3/4 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/4 teaspoon salt
- 3 Land O Lakes® All-Natural Eggs
- 1 cup sugar
- 2/3 cup Pure Pumpkin
- 1 cup chopped walnuts, if desired
- ^^^^^^^^^^^^^^^^^^^^^
- Filling
- 1 (8-ounce) package cream cheese, softened
- 1 cup sifted powdered sugar
- 6 tablespoons Butter, softened
- 1 teaspoon vanilla
- Powdered sugar, if desired
Directions
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Heat oven to 375°F. Grease 15×10×1-inch jelly-roll pan; line with parchment or waxed paper. Grease and flour paper; set aside. Arrange clean thin, cotton kitchen towel on counter; sprinkle with powdered sugar.
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Combine flour, baking powder, baking soda, cinnamon, cloves and salt in small bowl. Combine eggs and sugar in large bowl; beat until thickened. Add pumpkin; beat until well mixed. Stir in flour mixture. Spread batter evenly into prepared pan. Sprinkle with walnuts, if desired.
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Bake for 13 to 15 minutes or until center springs back when lightly touched. Immediately loosen cake from edges of pan; invert onto prepared towel. Remove pan; carefully peel off paper. Roll up cake in towel while hot, starting with 10-inch side. Cool completely on wire rack.
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Beat cream cheese, 1 cup powdered sugar, softened butter and vanilla in small bowl until smooth. Carefully unroll cake; remove towel. Spread cream cheese mixture over cake. Reroll cake. Wrap in plastic food wrap; refrigerate at least one hour. Sprinkle with powdered sugar before serving, if desired..