Roll: Nutty Pumpkin Cake Roll
Source of Recipe
www.amethysts-recipes.com
List of Ingredients
3 eggs
1 cup sugar
2/3 cup pumpkin
3/4 cup self-rising flour
1 cup chopped pecans
2 teaspoons ground cinnamon
1 teaspoon pumpkin pie spice
1/2 teaspoon ground nutmeg
Cream Cheese Filling (below) Recipe
Preheat oven to 375�F.� Grease a 15x10-inch jelly-roll pan; line with waxed paper.� Spray with non-stick vegetable spray. In a large mixing bowl, beat eggs and sugar until thick and lemon-colored.� Beat in pumpkin.� Fold in flour, pecans and spices.� Pour into prepared jelly-roll pan; spread evenly. Bake 15 minutes.� Invert onto a towel dusted with confectioners' sugar.� Peel off waxed paper.� Starting at a narrow edge, roll up; cool on wire rack.
CREAM CHEESE FILLING
1 cup confectioners' sugar
1 8-ounce package cream cheese, softened
6 tablespoons butter or margarine, softened
1 teaspoon vanilla extract
In a medium bowl, combine all ingredients; beat until smooth.� Unroll cake; spread with filling.� Reroll cake.� Refrigerate until ready to serve.
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