Pumpkin Roll

(from the kitchen of Evelyn McGhee)

¾ cup sifted flour
1 tsp. baking powder
2 tsp. ground cinnamon
1 tsp. pumpkin pie spice
½ tsp. ground nutmeg
½ tsp. salt
3 eggs, slightly beaten
1 cup sugar
2/3 cup canned solid-pack pumpkin
1 cup chopped walnuts
Cream Cheese Filling (recipe follows)

Preheat oven to 375 degrees F.  Grease a 15" X 10" X 1" jelly roll pan.  Line with waxed paper and grease and flour the wax paper.

Sift together flour, baking powder, spices, and salt.

Beat eggs and sugar together in a large bowl until thick and fluffy.  Beat in pumpkin.  Stir in sifted dry ingredients all at once.  Pour into prepared pan and spread evenly with spatula.  Sprinkle with nuts.

Bake for 15 minutes or until center springs back then lightly touched with fingertip.

Loosen cake around the edges with a knife.  Invert onto a clean damp dishtowel dusted with powdered sugar.  Peel off wax paper.  Trim ¼" from all sides.  Roll up cake and towel together from short side.  Place seam-side down on wire rack and cool completely.

Unroll cake and spread with Cream Cheese Filling.  Re-roll cake.  Refrigerate until ready to serve.


Cream Cheese Filling

1 cup sifted powdered sugar
8-oz. package cream cheese, softened
6 Tbl. butter
1 tsp. vanilla

Beat together all ingredients until smooth.


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