pumpkin nut roll
Nutritional Info
- Servings Per Recipe: 13
- Amount Per Serving
- Calories: 282.1
- Total Fat: 15.4 g
- Cholesterol: 72.1 mg
- Sodium: 204.7 mg
- Total Carbs: 33.4 g
- Dietary Fiber: 1.4 g
- Protein: 4.8 g
View full nutritional breakdown of pumpkin nut roll calories by ingredient
Introduction
a thin pumpkin cake, rolled around a white cream filling with nuts. Can be frozen and served chilled. Dust with confectioner's sugar if desired a thin pumpkin cake, rolled around a white cream filling with nuts. Can be frozen and served chilled. Dust with confectioner's sugar if desiredNumber of Servings: 13
Ingredients
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3 eggs
2/3 cup canned pumpkin
1 tsp. lemon juice
3/4 cup all-purpose flour
2 tsps. ground cinnamon
1 tsp. baking powder
1/2 tsp. salt
1/4 tsp. ground nutmeg
1 cup of walnuts
1 cup confectioner's sugar
1/4 cup butter, softened
1/2 tsp. vanilla extract
Directions
1. Preheat oven to 375
2. In a mixing bowl, beat eggs on high - 5 minutes. Gradually beat in sugar until thick. Add pumpkin and lemon juice
3. In another bowl, combine flour, cinnamon, baking powder, slat and nutmeg. Fold into pumpkin mixture.
4. Grease a 15x10x1 inch baking pan, line with waxed paper. Grease and flour the paper. Spread the batter into pan, sprinkle with nuts.
5. bake at 375 for 15 minutes or until cake springs back when lightly touched.
6. Immediately turn out onto a linen towel dusted with confectioners; sugar. Peel off paper and and roll cake up in the towel, starting at the short end. Cool.
7. Meanwhile, in a mixing bowl, beat cream cheese, 1 cup powdered sugar, butter and vanilla until fluffy.
8. Carefully unroll the cake. Spread filling over cake to within 1 inch of edges. roll up again. Cover and chill until serving. Dust with additional powdered sugar if desired.
Number of Servings: 13
Recipe submitted by SparkPeople user CALDERMAN1957.
2. In a mixing bowl, beat eggs on high - 5 minutes. Gradually beat in sugar until thick. Add pumpkin and lemon juice
3. In another bowl, combine flour, cinnamon, baking powder, slat and nutmeg. Fold into pumpkin mixture.
4. Grease a 15x10x1 inch baking pan, line with waxed paper. Grease and flour the paper. Spread the batter into pan, sprinkle with nuts.
5. bake at 375 for 15 minutes or until cake springs back when lightly touched.
6. Immediately turn out onto a linen towel dusted with confectioners; sugar. Peel off paper and and roll cake up in the towel, starting at the short end. Cool.
7. Meanwhile, in a mixing bowl, beat cream cheese, 1 cup powdered sugar, butter and vanilla until fluffy.
8. Carefully unroll the cake. Spread filling over cake to within 1 inch of edges. roll up again. Cover and chill until serving. Dust with additional powdered sugar if desired.
Number of Servings: 13
Recipe submitted by SparkPeople user CALDERMAN1957.