Ingredients for Pumpkin Roll
- 4 large eggs
- 1 cup granulated sugar
- 1 (15 ounce) can pumpkin puree
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1 ½ cups all-purpose flour
- ½ cup chopped walnuts or pecans
- Margarine
- Cream Cheese
- Powdered sugar for dusting
- Vanilla
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How to Make Pumpkin Roll
- Preheat oven to 375°F (190°C). Line a large (17 x 11 inch) cookie sheet with parchment paper.
- Lightly grease the parchment paper with non-stick cooking spray.
- In a large bowl, whisk together 4 large eggs, 1 cup granulated sugar, 1 (15 ounce) can pumpkin puree, 1 teaspoon baking soda, 1 teaspoon ground cinnamon, 1 ½ cups all-purpose flour, and ½ cup chopped walnuts or pecans.
- Pour batter onto the prepared baking sheet and spread evenly to form a thin rectangle. Sprinkle with extra nuts, if desired.
- Bake for 15-18 minutes, or until a toothpick inserted into the center comes out clean.
- While the cake is still warm, sprinkle a clean kitchen towel generously with powdered sugar. Carefully invert the cake onto the powdered sugar-dusted towel, peeling off the parchment paper.
- Starting from the short end, gently roll the cake and the towel together, and let cool completely (at least 30 minutes).
- Once cooled, carefully unroll the cake and remove the towel.
- Prepare the filling: In a medium bowl, beat together 8 ounces cream cheese (softened), ½ cup powdered sugar, 1 teaspoon vanilla extract, and a pinch of ground cinnamon until smooth and creamy.
- Spread the cream cheese filling evenly over the cake.
- Reroll the cake tightly.
- Refrigerate for at least 2 hours to allow the filling to set before slicing and serving.
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
38g
Fat
10g
Carbs
4g
