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Pumpkin Roll Supreme

Pumpkin Roll Supreme

Ingredients

Original recipe makes 1 – 15 inch roll Change Servings
Makes servings US Metric Adjust Recipe (Help)
  • 3 eggs

  • 1 cup white sugar

  • 2/3 cup pumpkin

  • 1 teaspoon lemon juice

  • 3/4 cup all-purpose flour

  • 1 teaspoon baking powder

  • 1/2 teaspoon salt

  • 2 teaspoons ground cinnamon

  • 1/2 teaspoon ground nutmeg

  • 1 cup chopped walnuts

  • 1 (8 ounce) package cream cheese

  • 2 tablespoons butter

  • 1 1/2 cups confectioners’ sugar

  • 1 teaspoon vanilla extract

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  • PREP

    20 mins

  • COOK

    15 mins

  • READY IN

    35 mins

Pumpkin Roll Supreme

Directions

  1. Preheat oven to 350 degrees F (175 degrees C) and lightly grease a 10×15 inch jelly roll pan.
  2. In a large bowl, beat eggs until fluffy. Beat in sugar until fluffiness resumes. Stir in pumpkin and lemon juice. In a separate bowl, combine flour, baking powder, salt, cinnamon and nutmeg. Fold dry ingredients into pumpkin mixture. Spread in prepared pan; sprinkle with nuts.
  3. Bake in preheated oven 15 minutes. Sprinkle a kitchen towel with confectioner’s sugar. Turn cake out onto towel while still hot. Carefully roll cake in towel, long ends together, and let cool completely.
  4. To Make Filling: In medium bowl, cream together cream cheese, butter and confectioners’ sugar. Stir in vanilla.
  5. Carefully unroll cooled cake and remove kitchen towel. Spread cake with filling and re-roll. Refrigerate until ready to serve.

Nutrition

  • Calories
  • 259 kcal
  • 13%
  • Carbohydrates
  • 32.9 g
  • 11%
  • Cholesterol
  • 63 mg
  • 21%
  • Fat
  • 13.1 g
  • 20%
  • Fiber
  • 1.4 g
  • 5%
  • Protein
  • 4.5 g
  • 9%
  • Sodium
  • 172 mg
  • 7%

* Percent Daily Values are based on a 2,000 calorie diet.

Recipe by PATTI HUGHES

“This gets rave reviews — the blend of pumpkin, nuts and cream cheese is just wonderful!”

Categories:   Pumpkin Rolls

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