Pumpkin Roll
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
3 Eggs1 cup Sugar2/3 cup canned Pumpkin3/4 cup all purpose Flour1 tsp Baking Powder2 tsp ground Cinnamon1/2 tsp Salt, 0.5 tsp1 tsp ground Nutmeg1 cup chopped Pecans1 cup Powdered SugarFILLING6 oz Cream Cheese1 cup Powdered Sugar4 tbsp Butter1 tsp Vanilla Extract
Preheat oven to 375 degrees. Line Jelly Roll pan with parchment paper.
Beat eggs at high speed gradually adding sugar. Stir in pumpkin.
Mix dry ingredients, add to egg mixture and mix well.
Poor into jelly roll pan, sprinkle pecans over top. Bake 15 minutes.
Spread clean dish towel on counter, sprinkle heavily with powdered sugar. Immediately after removal from oven, loosen sides of cake and invert onto sugared dish towel. Remove parchment paper. Starting with a short side of cake, roll towel and cake together. Cool.
FILLING
Beat filling ingredients together to a creamy consistency.
Unroll cooled cake, spread filling mixture onto cake and reroll. Makes 12 servings.
Number of Servings: 12
Recipe submitted by SparkPeople user VBARROWS.
Beat eggs at high speed gradually adding sugar. Stir in pumpkin.
Mix dry ingredients, add to egg mixture and mix well.
Poor into jelly roll pan, sprinkle pecans over top. Bake 15 minutes.
Spread clean dish towel on counter, sprinkle heavily with powdered sugar. Immediately after removal from oven, loosen sides of cake and invert onto sugared dish towel. Remove parchment paper. Starting with a short side of cake, roll towel and cake together. Cool.
FILLING
Beat filling ingredients together to a creamy consistency.
Unroll cooled cake, spread filling mixture onto cake and reroll. Makes 12 servings.
Number of Servings: 12
Recipe submitted by SparkPeople user VBARROWS.
Nutritional Info Amount Per Serving
- Calories: 351.0
- Total Fat: 17.4 g
- Cholesterol: 79.1 mg
- Sodium: 197.1 mg
- Total Carbs: 46.7 g
- Dietary Fiber: 2.2 g
- Protein: 4.6 g
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