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3/4 c. all-purpose flour, sifted 1 tsp. baking powder 2 tsp. ground cinnamon 1 tsp. pumpkin pie spice 1/2 tsp. ground nutmeg 1/2 tsp. salt 3 eggs, slightly beaten 1 c. sugar 2/3 c. canned solid pack pumpkin 1 c. chopped walnuts Preheat oven to 375 degrees. Grease 15 x 10 x 1 jelly roll pan. Line with wax paper; grease and flour wax paper. Sift flour, baking powder, cinnamon, pumpkin pie spice, nutmeg and salt together. Beat eggs and sugar in bowl until thick and fluffy. Beat in pumpkin all at once. Pour into prepared pan. Spread evenly with spatula. Sprinkle with nuts. Bake at 375 degrees for 15 minutes or until center springs back. Loosen cake around edges. Invert on clean, damp towel dusted with 10x confectioners sugar. Peel off wax paper. Trim 1/4-inch from all sides of cake. Roll up cake and towel together from SHORT END. Place seam side down on wire rack. Cool completely. Unroll cake. Spread filling, re-roll cake and refrigerate. Cream Cheese Filling: 1 c. confectioners 10x sugar 1 (8 oz.) pkg. cream cheese, softened 6 Tbsp. butter 1 tsp. vanilla Beat together until smooth. Servings: 8. Note: This is especially great for the holidays. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |