Pumpkin Walnut Roll

Great for the holidays, weddings, and large groups. I sold these when our girls were growing up. I've also made them for weddings. Freezes well, slices better when slightly frozen. This will surely gets your guests eye. Beautifully displayed when sliced.

3 eggs
1 cup granulated sugar
3/4 cup pumpkin
1 teaspoon lemon juice
3/4 cup all-purpose flour
1 teaspoon baking powder
2 teaspoons cinnamon
1 teaspoon ginger
1/2 teaspoon nutmeg
1/2 teaspoon salt
1 cup chopped walnuts
powdered sugar
1 (8-ounce) package softened cream cheese
4 tablespoons butter
1 cup powdered sugar
1/2 teaspoon vanilla

Beat eggs for 5 minutes. Add sugar, pumpkin and lemon juice, mixing well. Add flour, baking powder, cinnamon, ginger, nutmeg and salt, mixing well. Spread batter into a well greased and floured 10x15-inch jelly-roll pan. Sprinkle with nuts. Bake at 375 degrees for 15 minutes. Turn roll onto a clean tea towel that has been sprinkled with powdered sugar. Roll cake up in towel and set on counter or refrigerator to cool. FILLING: Beat together 1 (8-ounce) Packaged cream cheese and 4 tablespoons butter. Stir in 1 cup powered sugar and 1/2 teaspoon vanilla. Blend until smooth.

Recipe Summary:
Yield: 10-12
Prep Time: 1/2 hour
Cook Time: 15 minutes

Other recipes by Amid Summer's Inn Bed and Breakfast:
Three Cheese Crustless Quiche
Sour Cream Banana Bread
Fruit Smoothies
Decadent Apple Breakfast Bake
Brian's Breakfast Casserole
Orange Smoothie
Sour Dough Breakfast Bake
Charlene's Quick Breakfast Taters

Recipe Provided By:
Amid Summer's Inn Bed and Breakfast
Cedar City, UT

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