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Saturday, November 20

Pumpkin roll

Powdered sugar
¼ cup
Flour, all-purpose
¾ cup
Baking powder
½ teaspoon
Baking soda
½ teaspoon
Cinnamon, ground
½ teaspoon
Cloves, ground
½ teaspoon
¼ teaspoon
½ cup
Pumpkin puree
2/3 cup
Walnuts, chopped (optional)
1 cup
Cream cheese, softened
8 ounces
Powdered sugar, shifted
1 cup
Butter, softened
6 tablespoons
Vanilla extract
1 teaspoon
Powdered sugar
  1. Preheat oven to 375°F.
  2. Grease a 15x10-inch jelly-roll pan; line with wax paper; grease and flour the paper.
  3. Sprinkle a thin, cotton kitchen towel with powdered sugar.
  4. Combine flour, baking powder, baking soda, cinnamon, cloves, and salt in a small bowl.
  5. Beat eggs and sugar in a large mixer bowl until thick.
  6. Beat in pumpkin, and then stir in flour mixture.
  7. Spread evenly into prepared pan; sprinkle with nuts
  8. Bake 13 to 15 minutes, or until the top of the cake springs back when touched.
  9. Immediately loosen and turn cake onto the prepared towel, and carefully peel off paper.
  10. Roll up cake and towel together, starting with the narrow end; cool on a wire rack.
  11. Beat cream cheese, 1 cup of sugar, butter, and vanilla in a small bowl until smooth.
  12. Carefully unroll cake; remove towel.
  13. Spread cream cheese mixture over cake; reroll.
  14. Wrap in plastic wrap, and refrigerate at least 1 hour.
  15. Sprinkle with powdered sugar before serving, if desired.
Recipe from

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