Pumpkin Roll Supreme recipe

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Ingredients

3 eggs
1 cup white sugar
.66 cup pumpkin
1 teaspoon lemon juice
¾ cup all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
2 teaspoons ground cinnamon
½ teaspoon ground nutmeg
1 cup chopped walnuts
1 (8 ounce) package cream cheese
2 tablespoons butter
1 ½ cups confectioners' sugar
1 teaspoon vanilla extract

Nutrition Info

259.4 calories
carbohydrate: 32.9 g
cholesterol: 57.7 mg
fat: 13.1 g
fiber: 1.4 g
protein: 4.5 g
saturatedFat: 5.1 g
servingSize: -
sodium: 171.6 mg
sugar: 25.9 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 350 degrees F (175 degrees C) and lightly grease a 10x15 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.

Recipe Yield

1 - 15 inch roll

Recipe Note

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

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