Every year, Wayne wants me to make Pumpkin Rolls for his birthday cake. We LOVE them. You can see the end that we cut off of one, it has a pretty swirl inside.
|Thomas and Wayne|
PUMPKIN AND CREAM CHEESE ROLL
Makes 10 servings.
3/4 cup all purpose flour
1 t baking pwdr
2 t ground cinnamon
1 t pumpkin pie spice
1/2 t salt
3 eggs, slightly beaten
1 c sugar
2/3 c canned solid pack pumpkin
1 c chopped walnuts (I've never put these in)
Preheat oven to 375. Grease a 15 x 10 x 1 inch jelly
roll pan. Line it with wax paper ; grease and flour the
Sift flour, baking powder, cinnamon, pumpkin pie spice,
and salt onto wax paper.
Beat eggs and sugar in large bowl until thick and fluffy,
beat in pumpkin. Stir in dry ingredients. Pour into
prepared pan. Spread evenly with rubber spatula.
Sprinkle with nuts.
Bake in preheated moderate oven (375 degrees) for
15 minutes or until center springs back when lightly
touched with fingertip.
Loosen cake around edges with a knife. Invert onto clean
damp towel dusted with confectioners sugar; peel off
wax paper. Roll up cake and towel together. Place
seam-side down on wire rack; cool completely.
Unroll cake. Spread with Cream Cheese Filling. Reroll
cake. Refrigerate until ready to serve.
Cream Cheese Filling: Beat together 1 cup confectioners
sugar, 1 8 oz. pkg softened cream cheese, 6 Tablespoons
butter and 1 teaspoon vanilla until smooth. (Don't use nonfat