This is probably my favorite dessert this time of year. I absolutely love these. Plus, they look so pretty when you cut them up and serve them on a platter! Great for a potluck or party!
3 eggs
1 cup sugar
2/3 cup canned pumpkin
3/4 cup flour
1 tsp baking powder
2 tsp cinnamon
1 tsp ginger
1/2 tsp nutmeg
1/2 tsp salt
1 cup chopped nuts (optional)
Filling
8 oz cream cheese
4 tablespoons butter
1 cup powdered sugar
1/2 tsp vanilla
Grease jelly roll pan. Line with wax paper - spray with cooking spray
Beat eggs and sugar together, add pumpkin.
Combine dry ingredients. Fold into pumpkin mixture. Beat until smooth not lumpy. Pour into pan and smooth. Sprinkle with nuts (optional).
Bake 12-14 minutes at 375
While baking, sprinkle large dish towel with powdered sugar. Remove cake immediately from pan to towel. Remove wax paper and roll cake in towel. Cool with seam side down
Mix cream cheese and butter (both should be room temperature)) until smooth. Add powdered sugar and vanilla. When cake cools, unroll and spread with cream cheese mixture. Roll again and cool overnight
5 comments:
I LOVE pumpkin wheels but mine NEVER turn out as pretty as yours. I need some practice - they are definitely one of my favorite desserts in the fall, too.
TRaci, isn't there flour in this and baking soda?
Dude, I totally missed the flour Nicole! there is no baking soda though.
I guess I shouldnt type at 11 pm when we just got back from a camping trip and had NO SLEEP!!!
Thanks...
OKay... so I made these for the first time last year and didn't pay attention to how much pumpkin you put in and added an entire can instead. They actually turned out really moist and yummy.... i'm always adding a whole can from now on. (Besides what are you going to do with 1/3 can of pumpkin?)
I believe these also freeze really well. Mom usually makes extras and freeze them.
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