- 1 cup granulated sugar
- 3 eggs
- 3/4 cup flour
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 1/4 tsp salt
- 2/3 cup mashed cooked pumpkin or canned pumpkin
- 2 tbsp sifted powdered sugar
Cream Cheese Filling:
- 1 (8 oz) block cream cheese softened
- 1 cup sifted powdered sugar
- 2 tbsp butter, softened
- 1 tsp vanilla extract
- 1/2 cup chopped walnuts (optional)
- preheat oven to 350. spray a 15.5″ x 10.5″ x 1″ baking pan with nonstick cooking spray. line with wax paper; spray paper with more cooking spray.
- in a large mixing bowl beat granulated sugar, eggs, flour, baking soda, cinnamon and salt with electric mixer until smooth.
- Beat 1 minute more; stir in pumpkin until combined
- spread batter evenly in prepared baking pan. bake 12 to 14 minutes or until cake springs back when lightly touched.
- Turn cake out onto clean linen towel sprinkled with powdered sugar.
- Carefully remove wax paper. starting at narrow end, roll up towel and cake together. cool completely.
- meanwhile prepare filling. in a mixing bowl beat cream cheese, powdered sugar, butter and vanilla extract until smooth. stir in chopped walnuts if desired.
- unroll cake and spread with filling. Roll up with out towel this time; transfer to serving platter.
- cover; refrigerate until serving time. cut into slices to serve. refrigerate leftover slices.
serves 10.
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