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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 8 |
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This is the best pumpkin roll I've ever tasted. Everyone who tastes it always asks for the recipe. I make this every year for Thanksgiving Day and everyone always manages to cram some in their already stuffed bellies! Comes from Nancy . (Note: One 29 oz. can of pumpkin will make 5 pumpkin rolls.) Ingredients:
3 eggs |
2/3 cup canned pumpkin |
1 cup white sugar |
1/2 teaspoon ground cinnamon |
1 teaspoon baking soda |
3/4 cup all-purpose flour |
1/2 cup chopped walnuts (optional, i omit) |
confectioners' sugar, for dusting |
2 tablespoons butter, softened |
8 ounces cream cheese, softened |
3/4 teaspoon vanilla extract |
1 cup confectioners' sugar |
Directions:
1. Preheat oven to 375. Grease a 15x10x1 inch baking pan and line with parchment paper. Grease and flour the paper.
2. In large bowl, beat eggs on high for 5 minutes. Gradually add white sugar and pumpkin. Add flour, cinnamon, salt and baking soda. Spread batter evenly in pan. Sprinkle walnuts evenly on top (if using).
3. Bake at 375 for 15 minutes or until cake springs back when lightly touched. Immediately turn out onto a linen towel dusted with confectioners sugar. Peel off paper and roll cake up in the towel, starting with the short end. Cool.
4. Mike confectioners sugar, vanilla, butter or margarine and cream cheese together for filling until smooth.
5. 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 confectioners sugar, if desired.
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