By: RYLEE MCDANIELS
Staff Writer
Now that it’s fall this dessert will be perfect for halloween. This classic pumpkin roll recipe is made with a delicious pumpkin flavor and the best creamy cream cheese feeling.
Ingredients:
- ¼ cup powdered sugar
- ¾ cup all purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon ground cinnamon
- ½ teaspoon ground cloves
- ¼ teaspoon salt
- 3 large eggs
- 1 cup granulated sugar
- ⅔ cup pure pumpkin
- 1 cup walnuts, chopped
- 1 package (8 ounces) cream cheese, at room temperature
- 1 cup powdered sugar, sifted
- 6 tablespoons butter or margarine, softened
- 1 teaspoon vanilla extract
- Powdered sugar (for decoration)
Make it:
Step 1: Preheat the oven to 375 F. Grease 15x 10 inch pan; line with wax paper. Grease and flour paper. Sprinkle a thin, cotton kitchen towel with ¼ cup powdered sugar.
Step 2: Combine flour, baking powder, baking soda. Cinnamon, cloves and salt in a small bowl. Beat eggs and granulated sugar in a large mixer bowl until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly into the prepared pan. Sprinkle with nuts
Step 3: Bake for 13 to 15 minutes or until the top of the cake springs back when touched. (If using a dark colored pan, begin checking for doneness at 11 minutes.) Immediately loosen and turn cake into the prepared towel. Carefully peel off paper. Roll up the cake and towle together, starting with the narrow end. Cool on a wire rack.
Step 4: Beat cream cheese, 1 cup powdered sugar, butter and vanilla extract in a small mixer bowl until smooth. Carefully unroll the cake. Spread cream cheese mixture over cake. Reroll cake. Wrap in plastic wrap and refrigerate for at least one hour. Sprinkle with powdered sugar before serving, if desired.
Cooking Tip: Be sure to put enough powdered sugar on the towel when rolling up the cake so it will not stick.