jan's pumpkin roll with cream cheese filling
(1 rating)
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I am not a big fan of pumpkin but found this to be wonderful. Found on a Lilly's website.
(1 rating)
yield
10 serving(s)
cook time
15 Min
Ingredients For jan's pumpkin roll with cream cheese filling
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3/4 call-purpose flour
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1/2 tspbaking powder
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1/2 tspbaking soda
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1/2 tspground cinnamon
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1/2 tspground cloves
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1/4 tspsalt
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3lg eggs
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1 csugar
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2/3 clibbys 100% pure pumbkin
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1 cchopped walnuts [optional]
- FILLING-
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1 pkg8 oz cream cheese, softned
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1 csifted powdered sugar
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6 Tbspbutter or margarine, softed
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1 tspvanilla extract
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powderd sugar
How To Make jan's pumpkin roll with cream cheese filling
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1Preheat oven 375. Grease 15 x 10in jelly-roll pan lined w/wax paper. Grease & flour paper. Sprinkle towel w/powdered sugar.
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2Combine flour, baking powder,baking soda,cinnamon, cloves,and salt in small bowl. Beat eggs and sugar in lg mixer bowl until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared pan. Sprinkle w/nuts, if desired. Bake for 13 to 15 mins. or until top of cake springs back when touched.
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3Immediately loosen and turn cake onto prepared towel. Carefully peel off paper. Roll up cake & towel together, starting at narrow end. Cool on wire rack.
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4Beat cream cheese, powdered sugar, butter, and vanilla in small mixer bowl until smooth. Carefully unroll cake, remove towel. Spread cream cheese over cake. Reroll cake. Wrap in plastic wrap and refrigerate at least 1 hour. Sprinkle w/ powder sugar before serving, if desired.
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