Pumpkin Roll

Cassie *

By
@1lovetocook1x

I found this delicious Pumpkin Roll recipe in my Woman's Day Mag..I had to try it. It was delicious. I like the texture the walnuts gave it. A little twist on Pumpkin Roll.


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Serves:

12-16

Prep:

15 Min

Cook:

15 Min

Ingredients

3 large
eggs
1 c
granulated sugar
2/3 c
canned pure pumpkin
3/4 c
all purpose flour
1 tsp
baking soda
1/4 tsp
ground cinnamon
2 c
toasted walnuts, finely chopped
1-8 oz
cream cheese, at room temperature
1 Tbsp
unsalted butter, at room temperature
3/4 c
confectioners' sugar
3/4 tsp
pure vanilla extract

Directions Step-By-Step

1
Heat oven to 350 F.

Lightly coat a 15 1/2 x 10 1/2 x 1-in. jelly roll pan with cooking spray and line the bottom with parchment, leaving an overhang on two sides; coat the parchment with cooking spray.
2
In a large bowl, whisk together the eggs, granulated sugar, pumpkin, flour, baking soda and cinnamon.

Spread the batter into the prepared pan. Sprinkle with 1 1/2 cups walnuts and baked until the cake is puffed and a wooden pink inserted in the center comes out clean, 10-15 minutes.
3
Let the cake stand for 5 minutes, then sprinkle the remaining 1/2 cup of walnuts over the top.

Place a clean kitchen towel directly on top,then a baking sheet on top of that. Invert the cake,then remove the pan and parchment.

Starting from a long side, gently roll up the cake with the towel. Place seam side down on a wire rack and let cool completely, about 30 minutes.
4
When ready to assemble, using an electric mixer, beat the cream cheese and butter until combined. Beat in the confectioners' sugar and vanilla until light and fluffy, about 2 minutes.

Carefully unroll the cake, leaving it on the towel (there may be some cracking). Spread with the cream cheese filling, reroll into a log and transfer to a servers platter.

This was so moist!

About this Recipe

Course/Dish: Other Desserts