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Pumpkin Roll Supreme Recipe

Recipe by: PATTI HUGHES

"This gets rave reviews -- the blend of pumpkin, nuts and cream cheese is just wonderful!"
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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep20 m
  • Cook15 m
  • Ready In35 m
  • 1Preheat oven to 350 degrees F (175 degrees C) and lightly grease a 10x15 inch jelly roll pan.
  • 2In 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.
  • 3Bake 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.
  • 4To Make Filling: In medium bowl, cream together cream cheese, butter and confectioners' sugar. Stir in vanilla.
  • 5Carefully unroll cooled cake and remove kitchen towel. Spread cake with filling and re-roll. Refrigerate until ready to serve.
Ingredients
  • 15 servings
  • 259 cals
  • 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
Nutrition

Amount per serving ( 5 total)

  • Calories:
    259
    13%
  • Fat:
    13.1
    20%
  • Carbs:
    32.9
    11%
  • Protein:
    4.5
    9%
  • Cholesterol:
    58
    19%

Based on a 2,000 calorie diet

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