Pumpkin Roll II Best Family Recipes

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Pumpkin Roll II

"This is the great pumpkin roll I've ever tasted. Everyone who tastes it continually ask for the recipe. Note: One 29 ounce can of pumpkin will make five pumpkin rolls. Dust with additional confectioners' sugar, if desired."

Ingredients :

three eggs
1 cup white sugar
2/three cup canned pumpkin
three/4 cup all-purpose flour
half of teaspoon floor cinnamon
1 teaspoon baking soda
half of cup chopped walnuts
confectioners' sugar for dusting
1 cup confectioners' sugar
three/4 teaspoon vanilla extract
2 tablespoons butter, softened
8 oz cream cheese

Instructions :

Prep : 30M	Cook : 16M	Ready in : 2H

Preheat oven to 375 levels F (190 ranges C). Grease a 15x10x1 inch baking pan and line with parchment paper. Grease and flour the paper.
In a large bowl, beat eggs on excessive for 5 minutes. Gradually upload white sugar and pumpkin. Add flour, cinnamon, and baking soda. Spread batter evenly in pan. Sprinkle walnuts frivolously on pinnacle.
Bake at 375 ranges F (190 stages C) for 15 mins or until cake springs lower back when gently touched. Immediately flip out onto a linen towel dusted with confectioners sugar. Peel off paper and roll cake up within the towel, starting with the quick cease. Cool.
To Make Filling: Mix confectioners sugar, vanilla, butter or margarine, and cream cheese together till easy.
Carefully unroll the cake. Spread filling over cake to inside 1 inch of edges. Roll up once more. Cover and sit back until serving. Dust with extra confectioners' sugar, if favored.

Notes :

Reynolds® parchment can be used for less complicated cleanup/elimination from the pan.

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