Featured Pinch Tips Video
- 3 large
- 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
1Heat 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.
2In 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.
3Let 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.
4When 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!