Pumpkin Roll
Nutritional Info
- Servings Per Recipe: 12
- 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
View full nutritional breakdown of Pumpkin Roll calories by ingredient
Number of Servings: 12
Ingredients
-
3 Eggs
1 cup Sugar
2/3 cup canned Pumpkin
3/4 cup all purpose Flour
1 tsp Baking Powder
2 tsp ground Cinnamon
1/2 tsp Salt, 0.5 tsp
1 tsp ground Nutmeg
1 cup chopped Pecans
1 cup Powdered Sugar
FILLING
6 oz Cream Cheese
1 cup Powdered Sugar
4 tbsp Butter
1 tsp Vanilla Extract
Directions
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.