Pumpkin Jelly Rolls
Ingredients
- 3/4 cup all-purpose flour ⓘ
- 1/2 tsp baking powder ⓘ
- 1/2 tsp baking soda ⓘ
- 1/2 tsp ground cinnamon ⓘ
- 1/2 tsp ground cloves ⓘ
- 1/4 tsp salt ⓘ
- 3 large eggs ⓘ
- 1 cup granulated sugar ⓘ
- 2/3 cup pumpkin ⓘ
- 1 cup chopped walnuts ⓘ
- 8 oz cream cheese, softened ⓘ
- 1 cup powdered sugar ⓘ
- 6 tbsp butter, softened ⓘ
- 1 tsp vanilla extract ⓘ
Instructions
- Preheat oven to 375F.
- Grease 15x10 in jelly roll pan.
- Line with parchment paper.
- Grease and flour paper.
- Sprinkle thin kitchen towel with powdered sugar.
- Combine flour, baking powder, baking soda, cinnamon, cloves and salt in small bowl.
- Beat eggs and granulated sugar in large mixing bowl.
- Beat in pumpkin, stir in flour mixture.
- Spread evenly in prepared pan.
- Sprinkle with nuts.
- Bake for 13-15 minutes or until top of cake springs back when touched.
- Immediately turn onto prepared cloth andd peel off paper.
- Roll up cake and towel together and set aside until completely cooled.
- For Filling: beat cream cheese, powdered sugar, butter, vanilla extract in small mixing bowl.
- Carefully unroll cake and spread cream cheese mixture over cake.
- Re-roll cake and wrap in plastic and chill at least one hour.
- Sprinkle with powdered sugar and cut into 1 inch slices.
Nutrition & Diet Analysis (per serving)
1001
kcal
50% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).