Brown FamilyRecipe Book
EST. 2020235 RECIPES
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Cakes • A family favorite

2020 Cookbook

Pumpkin Roll

Recipe by Shaina White

Heat
375°F
Time
13–15 min + chill
Makes
Not recorded

Cake: ½ tsp. Ground cloves Powdered sugar ¼ tsp. Salt

01

Ingredients

  • ¾ cup all-purpose flour
  • 3 large eggs
  • ½ tsp. Baking powder
  • 1 cup granulated sugar
  • ½ tsp. Baking soda
  • ⅔ cup canned pumpkin
  • ½ tsp. Ground cinnamon
  • 1 cup chopped walnuts (optional)

02

Method

  1. 01

    Preheat oven to 375 degrees. Grease a 15 X 10 inch jelly-roll pan; line with wax paper.

  2. 02

    Grease and flour paper. Sprinkle a thin, cotton kitchen towel with powdered sugar.

  3. 03

    Combine flour, baking powder, baking soda, cinnamon, cloves, and salt in small bowl.

  4. 04

    Beat eggs and sugar in large mixer bowl until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared pan. Sprinkle with nuts.

  5. 05

    Bake for 13 - 15 minutes or until top of cake springs back when touched. Immediately loosen and turn cake onto prepared towel. Carefully peel off paper. Roll up cake and towel together, starting with narrow end Cool on wire rack.

  6. 06

    For filling, beat together until smooth: 1 package (8 oz.) cream cheese, softened 1 cup sifted powdered sugar 2 Tbsp. butter or margarine, softened1 stp. Vanilla extract Powdered sugar

  7. 07

    Carefully unroll cake; remove towel. Spread cream cheese mixture over cake. Reroll cake. Wrap in plastic wrap and refrigerate at least one hour. Sprinkle with powdered sugar before serving if desired.

  8. 08

    **Recipe can be doubled for 2 rolls (tripling is not recommended). Once doubled, 2 ½ cups cake batter will be needed for each prepared jelly-roll pan and 1 ¾ cups filling for each roll.