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Pumpkin Roll Recipe
|For cream cheese|
|Confectioners' sugar||1 1⁄4 Cup (20 tbs)|
|Cream cheese||8 Ounce|
|Butter||4 Tablespoon, softened|
|All purpose flour||3⁄4 Cup (12 tbs)|
|Baking powder||1 Teaspoon|
|Cinnamon||1 1⁄2 Teaspoon|
|Pumpkin pie spice||1 Teaspoon|
|Eggs||3 , slightly beaten|
|Sugar||1 Cup (16 tbs)|
|Canned pumpkin||2⁄3 Cup (10.67 tbs)|
|Chopped walnuts||1 Cup (16 tbs)|
Calories 673 Calories from Fat 322
% Daily Value*
Total Fat 36 g55.9%
Saturated Fat 14.4 g72.1%
Trans Fat 0 g
Cholesterol 168.8 mg
Sodium 387.2 mg16.1%
Total Carbohydrates 78 g26.1%
Dietary Fiber 4.1 g16.3%
Sugars 60.1 g
Protein 11 g21.5%
Vitamin A 101.9% Vitamin C 2.5%
Calcium 15.7% Iron 15.3%
*Based on a 2000 Calorie diet
Grease a 15x10x1-inch jelly roll pan.
Line with wax paper, grease and flour the wax paper.
Sift flour, baking powder, spices, and salt.
Beat eggs and sugar in large bowl, until thick and fluffy; beat in pumpkin.
Stir in dry ingredients all at once.
Pour into pan; sprinkle with nuts.
Bake in 375 degree oven for 15 minutes, or until' center springs back when touched.
Loosen cake around edges with knife.
Invert onto clean damp towel dusted with confectioners' sugar.
Peel off wax paper.
Trim 1/4 inch from all sides.
Roll up cake and towel from short side.
Place seam side down on wire rack; cool completely; Unroll cake; spread with cream cheese filling; reroll cake and refrigerate until ready to "serve.
This roll can also be frozen.
It is great for holidays or anytime.