Pumpkin Cake Roll

Yield: One 10” Roll (Approx. 12 servings) Bake Time: 15 Minutes

Note: Can be prepared several days ahead. Can also be frozen for several weeks if wrapped tightly.

Preparation: Preheat Oven to 375º / Grease a 10”x15” jelly roll size pan. Line with parchment or waxed paper; grease and lightly flour paper.

Ingredients:

Cake -

¾ C. All-Purpose Flour

1 tsp. Baking Powder

2 tsp. Ground Cinnamon

1 tsp. Pumpkin Pie Spice

½ tsp. Nutmeg

½ tsp. Salt

~~~~

3 Eggs

1 C. Granulated Sugar

2/3 C. Solid Pumpkin (Not Pumpkin Pie Filling)

~~~~

1½ C. Coarsely Chopped Walnuts or Pecans

Cream Cheese Filling -

1 C. Powdered Sugar

8 oz. Cream Cheese, Softened

6 Tbs. Butter or Margarine, Softened

1 tsp. Vanilla Extract

Directions:

Stir together all dry ingredients; set aside.
Beat Sugar into Eggs until fluffy.
Beat Pumpkin into egg/sugar mixture.
Stir in dry ingredients adding one-third at a time.
Pour batter into pan, spreading evenly to edges.
Sprinkle Nuts evenly over batter.
Bake in preheated oven for 15 minutes or until center springs back when lightly touched.
Cool for 5 minutes then loosen cake around edges with knife while still warm.
Invert hot cake onto a damp linen towel dusted with powdered sugar.
Gently peel off paper liner from cake bottom.
From short side, roll cake and towel together. Place seam side down on wire rack. Cool completely.

Prepare Cream Cheese Filling, beating all ingredients together until fluffy.

Gently unroll cooled cake. Spread filling evenly onto inside of cake roll to within 1/2” of edges.

Re-roll cake and, placing seam side down, refrigerate covered until serving. Refrigerate at least one hour prior to serving.

# # #