Annies Pumpkin Roll From Debbie At Wells Fargo Recipes

ANNIE'S PUMPKIN ROLL (FROM DEBBIE AT WELLS FARGO)

ANNIE'S PUMPKIN ROLL (FROM DEBBIE AT WELLS FARGO) image

Number Of Ingredients 18

Ingredients

FOR THE CAKE:
3 eggs
1 cup sugar
2/3 cup canned pumpkin
3/4 cup all-purpose flour
1 tsp. baking powder
2 tsp. cinnamon
1 tsp. ground ginger
1/2 tsp. nutmeg
1/2 tsp. salt
FOR THE FILLING:
1 pkg. (8 oz.) cream cheese, softened
4 tbsp. butter or margarine
1 cup powdered sugar
1 tsp. vanilla extract
GARNISHES:
Mint leaves (optional)
Orange slices (optional)

Steps:

TO MAKE THE CAKE: Preheat oven to 375 degrees F. Grease 10X15-inch jelly-roll pan and line with waxed-paper. In a large bowl, combine eggs and sugar, beating well. Add pumpkin, mixing until blended; set aside. In a separate bowl, combine flour, baking powder, spices and salt. Add to egg mixture, mixing well. Spread batter into prepard pan. Bake at 375 degrees F for 15 minutes. Remove from pan. Cool for 15 minutes. Place cake on clean tea towel. Cool 10 minutes longer. From 10-inch side, roll cake up in towel. Set aside. MEANWHILE, PREPARE FILLING: Beat together cream cheese and butter or margarine. Stir in powdered sugar and vanilla extract, blending until smooth. TO ASSEMBLE: Unroll cake and place on plastic wrap. Evenly spread filling over cake. Roll up cake. Cover with plastic wrap. Place cake, seam-side down and refrigerate for at least 2 hours. TO SERVE: Cut cake in even slices. Garnish with mint leaves and/or orange slices, if desired.

ANNIE'S PUMPKIN ROLL

ANNIE'S PUMPKIN ROLL image

Categories Cake Breakfast Thanksgiving Kid-Friendly Chill

Yield 8 to 10

Number Of Ingredients 12

Ingredients

3 eggs
1 cup sugar
2/3 cup canned pumpkin
3/4 cup all-purpose flour
1 tsp baking powder
2 tsp cinnamon
1 tsp ginger
1/2 tsp nutmeg
8 oz cream cheese, softened
4 Tbsp butter, softened
1 cup powdered sugar
1 tsp vanilla

Steps:

In large bowl combine eggs and sugar, beating well. Add pumpkin, mixing until blended. In a separate bowl combine flour, baking powder and spices, sift. Add to egg mixture, mixing well. Spread batter into a greased and waxed-paper lined 10x15" jelly roll pan. Bake at 375F for 15 minutes. Remove from pan. Cool 15 minutes. Place cake on clean tea towel. Cool 10 minutes longer. From 10-inch side roll cake up in towel; set aside. Meanwhile prepare filling. Filling: Beat together cream cheese and butter. Stir in powdered sugar and vanilla; blending until smooth. Add half cup finely chopped walnuts - optional. Unroll cake and place on waxed paper. Evenly spread filling over cake. Roll up cake and cover with plastic wrap. Place cake seam-side down and chill at least 2 hours (overnight preferred). Slice and enjoy!

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