Pumpkin Roll with Nutmeg recipe
All Recipes Fruits and Vegetables Vegetables Squash
Ingredients
- 1 ½ cups self-rising flour 1 cup white sugar 1 cup brown sugar 1 teaspoon nutmeg 2 teaspoons ground cinnamon 2 teaspoons pumpkin pie spice 6 eggs 1 ⅓ cups canned pumpkin puree ½ cup butter, softened 2 (8 ounce) packages cream cheese, softened 2 cups confectioners' sugar
Nutrition Info
- 413.9 caloriescarbohydrate: 56.8 gcholesterol: 123.5 mgfat: 18.9 gfiber: 1.5 gprotein: 6.5 gsaturatedFat: 11.2 gservingSize: -sodium: 324.1 mgsugar: 45 gtransFat: : -unsaturatedFat: : -
Directions Pumpkin Roll with Nutmeg
Directions
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Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10x15 inch pan.
Combine the self-rising flour, white sugar, brown sugar, nutmeg, cinnamon and pumpkin pie spice. Stir in the pumpkin, then beat in the eggs, one at a time, until blended.
Pour batter into prepared pan. Bake in the preheated oven for 15 minutes, or until a toothpick inserted into the center of the cake comes out clean. Immediately turn cake out onto a damp cotton towel. Starting from a long side, roll cake with the towel jelly-roll fashion. Cool cake roll, seam side down, on wire rack until completely cool, about 1 hour. Gently unroll to fill.
To make the cream cheese filling: Cream together the butter and cream cheese until light and fluffy. Beat in the confectioners' sugar, mixing until smooth.