q 1/4 cup powdered sugar (to sprinkle on towel)
q 3/4 cup all-purpose flour
q 1/2 teaspoon baking powder
q 1/2 teaspoon baking soda
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q 1 teaspoon ground cinnamon
q Pinch of salt
q 3 large eggs
q 1 cup granulated sugar
q 2/3 cup solid pack pure pumpkin (not pumpkin pie mix)
q 1 cup walnuts, chopped (optional)
q Two 3-ounce packages cream cheese, softened
q 1 cup powdered sugar, sifted
q 2 tablespoons butter or margarine, softened
q 1 teaspoon vanilla extract
q 1/4 cup powdered sugar (to dust on the exterior of the roll)
n Preheat the oven to 375 degrees.
n Grease a 15 X 10-inch jellyroll pan then line it with wax paper. Grease and flour the paper. Sprinkle the towel with powdered sugar.
n Combine the flour, baking powder, baking soda, cinnamon and salt in a small bowl.
n Beat eggs and sugar in a large mixer bowl until thick. Beat in the pumpkin. Stir in the flour mixture.
n Spread evenly into the prepared pan. Sprinkle with nuts (optional).
n Bake for 13-15 minutes or until the top of the cake springs back when touched, do not over bake.
n Immediately loosen and turn the cake onto the prepared towel. Carefully peel off the wax paper. Roll up the cake and towel together, starting with the narrow end.
n Cool on a wire rack.
n Beat the cream cheese powdered sugar, butter and vanilla in a small bowl until smooth.
n Carefully unroll the cake; remove the towel.
n Spread the cream cheese mixture over the cake. Re-roll.
n Wrap the cake in aluminum foil or plastic wrap and refrigerate at least one hour.
n Sprinkle with powdered sugar before serving.