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Cream Cheese Pumpkin Roll

9 Jan

3/4 cup all-purpose flour

1/2 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt

1 tsp ground cinnamon

3 large eggs

1 cup granulated sugar

2/3 cup pure canned pumpkin

1 cup chopped walnuts

Filling:

1 package (8 oz) cream cheese, softened

1 cup powdered sugar

6 TBSP butter

1 tsp vanilla

Preheat over to 375

Grease a 15×10 inch jelly roll pan with wax paper. Grease and flour paper. Sprinkle a clean kitchen towel with powdered sugar; set aside.

Combine flour and next 5 ingredients in a small bowl. In mixing bowl beat eggs and sugar until thick. Beat in pumpkin, stir into flour mixture. Spread evenly into prepared pan. Sprinkle with nuts. Bake 13 to 15 minutes or until cake springs back when touched.. Immediately loosed and turn cake onto kitchen towel. Carefully peel off paper. Roll up cake with towel starting at the short end. Cool on wire rack.

Beat cream cheese, powdered sugar, butter and vanilla in small bowl un til smooth. Carefully unroll cake; Remove towel, Spread cream cheese mixture on cake and re-roll. Wrap in plastic and chill 1 hour before serving

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