Ingredients Jump to Instructions ↓

  1. 1/4 cup powdered sugar (to sprinkle on towel)

  2. 3/4 cup flour

  3. 1/2 teaspoon baking powder

  4. 1/2 teaspoon baking soda

  5. 1/2 teaspoon ground cinnamon

  6. 1/2 teaspoon ground clove s

  7. 1/4 teaspoon salt

  8. 3 large egg s (room temperature)

  9. 1 cup granulated sugar

  10. 100% pumpkin puree (Libby's)

  11. 1 cup walnut s, chopped

  12. 1 8 ounce package cream cheese, softened

  13. 1 cup powdered sugar , sifted

  14. 6 tablespoons butter or margarine, softened

  15. 1 teaspoon vanilla extract

  16. 1/4 cup powdered sugar

Instructions Jump to Ingredients ↑

  1. Preheat oven to 375 degrees F. Grease 15x10 inch jelly roll pan; 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. Bet in pumpkin. Stir in flour mixture. Spread evenlyh 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 extract 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.


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