Pumpkin Roll
paula Purtteman
A great recipè that I love to make for Thanksgiving.
ingredients
- 1/4 cup powdered sugar
- 3/4 cup flour
- 1/2 tsp. baking powder
- 1/2 tsp. baking soda
- 1/2 tsp. ground cloves
- 1/2 tsp. cinnamon
- 1/4 tsp. salt
- 3 large eggs
- 1 cup sugar
- 3/4 cup Libby’s canned pumpkin
- 1 cup walnuts (optional)
- 1- 8oz. cream cheese softened
- 2 cup powdered sugar
- 6 tbls. butter softened
- 1 tsp. vanilla
directions
Cake
- 1
Preheat oven at 375°. Line 15x10 jelly roll pan with parchment paper.
- 2
Combine flour, baking powder, baking soda, cinnamon, cloves, and salt in small bowl. Beat eggs and sugar in a large bowl until thick. Beat in pumkin. Stir in flour mixture and spread on pan. It will be very thin.
- 3
Bake for 13-15 minutes.
- 4
Immediatly loosen and turn cake onto sugared towel. Peel off the paper.
- 5
Roll up cake and towel together starting with the thinner end. Cool on wire rack while it is still rolled up.
- 6
Once cooled, unroll the cake and spread the cream cheese filling all over the cake. Roll it back up and wrap it with plastic wrap, place the roll in the fridge and refridgerate over night or atleast 3 hrs.
Filling
For the frosting, mix together the cream cheese, powdered sugar, butter, and vanilla.
notes
Slice 1 inch pieces of cake on a platter and sprinkle powdered sugar over top, garnish with mint leaf.
Source: paula
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