Main Recipe Thanksgiving Pumpkin Roll with Cream Cheese Filling
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Ingredients:
- 1/4 cup powdered sugar ( (to sprinkle on towel))
- 3/4 cup flour (all purpose )
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon cinnamon (ground )
- 1/2 teaspoon clove (ground s)
- 1/4 teaspoon salt
- 3 egg (large s)
- 1 cup sugar
- 2/3 cup pumpkin (pure )
- 1 cup nuts (wal; optional)
- 1 cheese ((8 oz) package cream )
- 1 cup powdered sugar
- 6 tablespoon butter ( or margarine)
- 1 teaspoon vanilla
- 1/4 cup powdered sugar (; optional)
- 3/4 cup flour (all purpose )
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon cinnamon (ground )
- 1/2 teaspoon clove (ground s)
- 1/4 teaspoon salt
- 3 egg (large s)
- 1 cup sugar
- 2/3 cup pumpkin (pure )
- 1 cup nuts (wal; optional)
- 1 cheese ((8 oz) package cream )
- 1 cup powdered sugar
- 6 tablespoon butter ( or margarine)
- 1 teaspoon vanilla
- 1/4 cup powdered sugar (; optional)
Preheat oven to 375°F. Grease 15 by 10 inch jelly-roll; line with wax paper. Grease and flour paper. Sprinkle towel with powdered sugar. Combine flour, baking powder, baking soda, cinnamon, cloves and salt in small bowl. Beat eggs and sugar in large mixer bowl until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared pan. Sprinkle with nuts. Bake for 13 -15 minutes or until top of cake springs back when touched. Immediately loosen and turn cake onto prepared towel. Carefully peel off paper. Roll up cake and towel together, starting with narrow end. Cool on wire rack. Beat cream cheese, powdered sugar, butter and vanilla, sugar in small mixer bowl until smooth. Carefully unroll cake; remove towel. Spread cream cheese mixture over cake. Reroll cake. Wrap in plastic wrap and refrigerate at least one hour. Sprinkle with powdered sugar before serving if desired
Techniques:
baking
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