This particular version used walnuts, as I sometimes think nuts moisten a cake a bit more. This is another perfect fall dessert, especially for guests who don't have a strong sweet tooth, and it apparently freezes well.
Pumpkin Roll Cake
Ingredients:
Cake:
Powdered sugar (for dusting and presentation)
3/4 cup all purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon pumpkin pie spice
1/4 teaspoon salt
1/2 teaspoon vanilla extract
3 large eggs
1 cup granulated sugar
2/3 cup canned pumpkin
1 cup chopped walnuts
Filling:
8 ounces of cream cheese at room temperature
1 cup powdered sugar
6 tablespoons softened unsalted butter
1 teaspoon vanilla extract
Method:
Step 1: Preheat oven to 375 degrees and grease a 15x10 inch jelly roll pan, then top with parchment paper, and grease parchment paper and dust flour on paper
Step 2: Combine flour, baking powder, baking soda, spice and salt in a bowl
Step 3: With an electric mixer, beat eggs and sugar until thick, and beat in pumpkin and vanilla, then stir flour mixture into pumpkin mixture
Step 4: Pour batter into jelly roll pan, then sprinkle top with walnuts, stick in oven and bake for 13 minutes (this cake is done when the cake springs back to the touch)
Step 5: Use knife to loosen edges of cake and dust a clean dish towel with powdered sugar and place sugar side of towel onto cake and flip over
Step 6: Peel parchment off of cake and gently roll cake from the short length with the towel. Refrigerate cake for at least 3 hours
Step 7: Mix all filling ingredients with electric mixer and pour onto unrolled and cooled cake, leaving 1/2 inch border. Roll back up without towel, wrap in cling film and refrigerate until ready to serve
Step 8: When read to serve, dust with powdered sugar
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