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Monday, April 4, 2016

grandma carol's pumpkin roll

Ingredients

  • Servings: 1
  • 3 eggs, beaten
  • 1 cup white sugar
  • 2/3 cup pumpkin puree
  • 3/4 cup all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon ground nutmeg
  • 1 (8 ounce) package cream cheese, softened
  • 2 tablespoons butter
  • 1 (16 ounce) package confectioners' sugar
  • 1 teaspoon vanilla extract
  • 1 cup chopped pecans
  • 2 teaspoons confectioners' sugar for dusting, or as needed

Recipe

    Preparation Time: 30 mins Cook Time: 10 mins Ready Time: 1 hr 50 mins

  • preheat oven to 400 degrees f (200 degrees c). butter a 12x17-inch jelly roll pan and line with parchment paper; butter the parchment paper. generously dust a kitchen towel with confectioners' sugar.
  • beat eggs, white sugar, and pumpkin together in a bowl until creamy.
  • sift flour, baking soda, cinnamon, cloves, and nutmeg together in a separate bowl; gradually stir into egg mixture. stir to combine. spread batter evenly into the prepared pan.
  • bake in the preheated oven for exactly 10 minutes.
  • immediately turn cake the prepared kitchen towel. starting at a long end, roll up pumpkin cake and towel. let rolled cake rest for 10 minutes.
  • beat cream cheese, butter, 16-ounce package confectioners' sugar, and vanilla extract together in a bowl until smooth; fold in pecans.
  • unroll cake; spread with the filling. roll up cake (without towel). cut off any jagged ends. cover and refrigerate until chilled. cut cake in half if desired; sprinkle with confectioners' sugar before serving.

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