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Roll: Pumpkin Cake Roll & Cream Cheese Filling

Source of Recipe

unknown


List of Ingredients

1 cup sugar
3/4 cup flour
1 teaspoon baking powder
1 tablespoon pumpkin pie spice
1 pinch salt
3 large eggs, beaten
2/3 cup canned pumpkin
1/2 cup fine chopped walnuts

FILLING:
8 ounces cream cheese, room temp
1 cup powdered sugar
1 teaspoon vanilla
2 tablespoons unsalted butter, room temp


Recipe

Preheat oven to 375ºF. Butter 13x9x5/8-inch jelly roll pan. Line pan with waxed paper; butter paper. Mix first 5 ingredients in large bowl. Mix in eggs and pumpkin. Pour batter into prepared pan, spreading evenly. Sprinkle with chopped walnuts. Bake until tester inserted into center of cake comes out clean, about 15 minutes.Lay kitchen towel on work surface; dust with powdered sugar. Cut around pan sides to loosen cake. Turn out cake onto powder-sugared towel, then roll up cake jelly roll style. Cool cake.

Combine cream cheese, 1 cup powdered sugar, butter and vanilla in medium bowl; beat to blend. Unroll cake; leave on towel. Peel off paper. Spread cream cheese filling evenly over cake. Roll up cake and place seam side down on platter. Dust cake with powdered sugar. Roll in wax paper and wrap. (Can be prepared 1 day ahead. Refrigerate. I find it easier to slice when frozen though! Just take out of freezer slice with a sharp knife, and lay slices on platter to thaw.)