Pumpkin roll

Pumpkin roll

Ingredients/Components

• sugar - 1 c
• cinnamon - 2 tsp
• vanilla - 1 tsp
• salt - 1/2 tsp
• flour - 3/4 c
• butter - 6 Tbsp
• nutmeg - 1/2 tsp
• baking powder - 1 tsp
• pumpkin pie spice - 1 tsp
• canned pumpkin - 2/3 c
• eggs, slightly beaten - 3 item
• softened cream cheese - 1 (8
• walnuts or pecans, chopped - 1 c
• Grease a 15 x 10 x 1-inch jelly-roll pan

How to make pumpkin roll:

Preheat oven to 375°. Grease a 15 x 10 x 1-inch jelly-roll pan. Line with wax paper. Grease and flour the wax paper. Sift the flour, baking powder, cinnamon, pumpkin pie spice, nutmeg and salt. Beat eggs and sugar in a large bowl until thick and fluffy. Beat in pumpkin. Stir in dry ingredients all at once. Pour into prepared pan, spread evenly. Sprinkle with nuts. Bake for 15 minutes at 375°. Loosen cake around edges with knife. Invert onto clean, damp towel dusted with 10xx powdered sugar. Peel off wax paper, trim 1/4-inch from all sides. Roll up cake and towel together from short side. Place, seam side down, on wire rack; cool completely. Unroll cake; spread with cream cheese filling. Re-roll cake and refrigerate until ready to serve.Cream Cheese Filling:1 c. 10xx powdered sugar1 (8 oz.) softened cream cheese6 Tbsp. butter1 tsp. vanilla Beat together until smooth.

Recipe categories: American, Vegetables, North american.