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Pumpkin Roll Supreme

By: PATTI HUGHES

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

Rate/Review | Read Reviews (47)

Prep Time:
20 Min

Cook Time:
15 Min

Ready In:
35 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 1 - 15 inch roll

Ingredients

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

Directions

Preheat oven to 350 degrees F (175 degrees C) and lightly grease a 10x15 inch jelly roll pan.
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.
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.
To Make Filling: In medium bowl, cream together cream cheese, butter and confectioners' sugar. Stir in vanilla.
Carefully unroll cooled cake and remove kitchen towel. Spread cake with filling and re-roll. Refrigerate until ready to serve.