Pumpkin Roll with Nutmeg recipe

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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 calories
carbohydrate: 56.8 g
cholesterol: 123.5 mg
fat: 18.9 g
fiber: 1.5 g
protein: 6.5 g
saturatedFat: 11.2 g
servingSize: -
sodium: 324.1 mg
sugar: 45 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10x15 inch pan.

  2. 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.

  3. 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.

  4. 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.

Recipe Yield

1 - 15 inch cake roll

Recipe Note

Pumpkin cake rolled like a jelly roll with cream cheese filling.

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