How to Make Nutmeg Bakery

Pumpkin Roll With Nutmeg

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Recipe Summary Pumpkin Roll With Nutmeg

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

Ingredients | Nutmeg Bakery

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

Directions

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

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.

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.

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.

Info | Nutmeg Bakery

prep: 20 mins cook: 15 mins additional: 1 hr total: 1 hr 35 mins Servings: 15 Yield: 1 - 15 inch cake roll

TAG : Pumpkin Roll With Nutmeg

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