Pumpkin spice roll
Pumpkin spice roll
Ingredients/Components
- eggs - 3 item
- sugar - 1 c
- canned pumpkin - 2/3 c
- lemon juice - 1 tsp
- flour - 3/4 c
- baking powder - 1 tsp
- cinnamon - 2 tsp
- ginger - 1 tsp
- nutmeg - 1/2 tsp
- salt - 1/2 tsp
- chopped walnuts - 3/4 c
- pkg
- powdered sugar - 1 c
- butter - 4 Tbsp
- vanilla - 1/2 tsp
How to make pumpkin spice roll:
Filling:2 (3 oz.) pkg. cream cheese, softened1 c. powdered sugar4 Tbsp. butter1/2 tsp. vanilla Beat eggs until foamy and lemon color, about 5 minutes. Add sugar gradually and mix well. Stir in pumpkin and lemon juice. In another bowl, sift and mix flour, baking powder, cinnamon, ginger, nutmeg and salt. Then gradually fold into egg mixture. Grease jelly roll pan; line with wax paper and lightly butter paper. Pour batter evenly into prepared pan and sprinkle with 1/2 to 3/4 cup chopped walnuts. Bake in preheated 375° oven for 15 minutes until risen and golden brown on top. Turn out on a towel (not terry cloth), lightly dusted with powdered sugar. Be sure that the walnut side is face down on the towel. Roll up towel lengthwise as you would a jelly roll and let cool. When cool, unroll and spread with filling.Filling: Beat cream cheese, powdered sugar, butter and vanilla until fluffy, about 5 minutes. Spread on cooled cake and re-roll lengthwise into jelly roll shape. Sprinkle with powdered sugar. Chill roll for at least 3 hours.
Recipe categories: Desserts, Cakes, Fall.
Rating:
Related ingredients:
sugar, vanilla, pkg, sour cream, can mandarin oranges, drained, gummy worms, miniature semi-sweet chocolate chips
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