pumpkin roll with cream cheese filling
So so so good!! I could eat the whole roll!!!
pumpkin roll with cream cheese filling
So so so good!! I could eat the whole roll!!!
Cooking Instructions
- 1
preheat oven to 375°F. Grease 15x10- inch jelly roll pan. Line with wax paper, grease and flour paper
- 2
Sprinkle a clean towel with powdered sugar and set aside.
- 3
Combine: Flour, baking powder, baking soda, cinnamon, cloves, and salt in small bowl.
- 4
Beat eggs and sugar in large bowl until thick. Beat in pumpkin.
- 5
Stir flour mix into wet mix.
- 6
spread evenly into prepared pan. Sprinkle with nuts, if desired.
- 7
Bake for 13 to 15 mins. or until top of cake springs back when touched.
- 8
Immediately loosen and turn cake onto prepared towel.
- 9
carefully peel off paper.
- 10
Roll up cake and towel together, starting with narrow end.
- 11
let cool.
- 12
Frosting: beat together cream cheese, powdered sugar, butter, and vanilla extract until smooth.
- 13
Carefully unroll cake; remove towel. Spread cream cheese mixture over cake. Reroll cake.
- 14
Wrap in plastic wrap and refrigerate at least an hr.
- 15
Sprinkle with powdered sugar befor serving if desired
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