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Add a photoServings: 6
Ingredients
- 3/4 c. sifted all purpose flour
- 1 teaspoon baking pwdr
- 2 teaspoon grnd cinnamon
- 1 teaspoon pumpkin pie spice
- 1 teaspoon grnd nutmeg
- 1/2 teaspoon salt
- 3 large eggs, slightly beaten
- 1 c. sugar
- 2/3 c. canned solid pack pumpkin
- 1 c. minced walnuts
- Powdered sugar
- Cream cheese filling
Directions
- Preheat oven to 375 degrees. Grease a 15 x 10 x 1 inch jelly roll pan. Line with wax paper; grease and flour the wax paper. Sift flour, baking pwdr, cinnamon, pumpkin pie spice, nutmeg, salt onto wax paper. Beat large eggs and sugar in large bowl till thick and fluffy. Beat in pumpkin. Stir in sifted dry ingredients all at once. Pour into prepared pan; spread evenly with rubber spatula. Sprinkle with nuts. Bake in preheated oven at 375 degrees for 15 min or possibly till center springs back when lightly touched with fingertip. Loosen cake around edges with knife. Invert onto clean damp towel dusted with powdered sugar; peel off wax paper. Trim 1/4 inch from all sides. Roll up cake and towel together from short side. Place seam side down on wire rack; cool completely unroll cake. Spread with cream cheese filling. Roll cake again, chill till ready to serve.CREAM CHEESE FILLING: Beat together 1 cup sifted powdered sugar, 8 ounce softened cream cheese, 6 tbsp softened butter and 1 tsp vanilla till smooth.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 85g | |
| Recipe makes 6 servings | |
| Calories 284 | |
| Calories from Fat 73 | 26% |
| Total Fat 8.5g | 11% |
| Saturated Fat 1.44g | 6% |
| Trans Fat 0.0g | |
| Cholesterol 104mg | 35% |
| Sodium 439mg | 18% |
| Potassium 96mg | 3% |
| Total Carbs 47.72g | 13% |
| Dietary Fiber 1.6g | 5% |
| Sugars 33.91g | 23% |
| Protein 6.12g | 10% |
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