Pumpkin Roll
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 78
Ingredients
3 3/4 cup all purpose flour2 1/2 tsp baking powder, low-sodium2 1/2 tsp Baking Soda2 1/2 tsp Cinnamon, ground2 1/2 tsp Cloves, ground1 1/4 tsp Salt15 large Egg5 cups Granulated Sugar29 oz can Ginger Eavans 100% natural pumpkin6 - 8 oz pkgs Cream Cheese6 cups unsifted Powdered Sugar2 1/4 cup Butter, unsalted2 tbsp Vanilla extract, imitation2 1/2 tsp nutmeg1 tsp. pumpkin pie spice
Cake: In a large mixing bowl add flour, baking powder, baking soda, cinnamon, clove, salt, nutmeg, pumpkin pie spice, eggs, sugar, and pumpkin. Mix till combined. Line 6 cookie sheets with parchment paper. Lightly oil the paper. Divide batter onto the 6 cookie sheets and spread evenly. Bake at 350 degrees for 10 minutes. Remove parchment paper from pan and roll each cake leaving the non-stick parchment paper in place. Let cool completely.
Filling: In a large mixing bowl add softened cream cheese, softened butter, vanilla and mix well. slowly blend in the powdered sugar.
Unroll cakes and divide filling between the 6 cakes and re-roll the cakes while removing the parchment paper. Wrap pumpkin rolls in aluminum foil for storing in the refrigerator or freezer.
Serving Size: Makes 78 - 3/4 in servings
Number of Servings: 78.0
Recipe submitted by SparkPeople user V58PHIPPS.
Serving Size: Makes 78 - 3/4 in servings
Number of Servings: 78.0
Recipe submitted by SparkPeople user V58PHIPPS.
Nutritional Info Amount Per Serving
- Calories: 230.4
- Total Fat: 12.3 g
- Cholesterol: 69.2 mg
- Sodium: 145.0 mg
- Total Carbs: 28.2 g
- Dietary Fiber: 0.5 g
- Protein: 3.3 g
Member Reviews