For cake- Preheat oven to 375 degrees. Grease
15x10 inch jelly roll pan. Line with waxed paper.
Grease and flour paper. Sprinkle a thin, cotton
towel with powdered sugar.
Combine flour, baking soda, baking powder, cinnamon,
cloves and salt in small bowl. Beat eggs and sugar
in a large mixer bowl until thick. Beat in pumpkin.
Stir in flour mixture. Spread evenly into prepared
pan. Sprinkle with nuts, if using.
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, loosely, starting
with narrow end. Cool on wire rack.
For filling- 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.
Re-roll cake. Wrap in plastic wrap and
refrigerate at least one hour. Sprinkle with
powdered sugar before serving.
Serving
Suggestions
You can double but not triple this recipe. If you do, 2-1/2 cups batter and 1-3/4 cups filling for each pan.
Originally Submitted
9/17/2009
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