Pumpkin Roll II

Submitted By: BUCHKO

Prep Time: 30 Minutes
Cook Time: 30 Minutes
Ready In: 2 Hours
Servings: 16
"This is the best pumpkin roll I've ever tasted. Everyone w ho tastes it alw ays ask for the
recipe. Note: One 29 ounce can of pumpkin w ill make 5 pumpkin rolls. Dust w ith additional
confectioners' sugar, if desired."

INGREDIENTS:
3 eggs
1 cup w hite sugar
2/3 cup canned pumpkin
3/4 cup all-purpose flour
1/2 teaspoon ground cinnamon
1 teaspoon baking soda
1/2 cup chopped w alnuts
confectioners' sugar for dusting
1 cup confectioners' sugar
3/4 teaspoon vanilla extract
2 tablespoons butter, softened
8 ounces cream cheese

DIRECTIONS:
1. Preheat oven to 375 degrees F (190 degrees C). Grease a 15x10x1 inch baking pan
and line w ith parchment paper. Grease and flour the paper.
2. In a large bow l, beat eggs on high for five minutes. Gradually add w hite sugar and
pumpkin. Add flour, cinnamon, and baking soda. Spread batter evenly in pan. Sprinkle
walnuts evenly on top.
3. Bake at 375 degrees F (190 degrees C) for 15 minutes or until cake springs back
when lightly touched. Immediately turn out onto a linen tow el dusted w ith
confectioners sugar. Peel off paper and roll cake up in the tow el, starting w ith the
short end. Cool.
4. To Make Filling: Mix confectioners sugar, vanilla, butter or margarine, and cream
cheese together till smooth.
5. Carefully unroll the cake. Spread filling over cake to w ithin 1 inch of edges. Roll up
again. Cover and chill until serving. Dust w ith additional confectioners' sugar, if
desired.
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