PUMPKIN ROLL WITH NUTMEG

Pumpkin Roll with Nutmeg image

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

Provided by Debbie Littlejohn

Categories Fruits and Vegetables Vegetables Squash

Time 1h35m

Yield 15

Number Of Ingredients 11

Ingredients

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

Steps:

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.

Nutrition Facts : Calories 413.9 calories, Carbohydrate 56.8 g, Cholesterol 123.5 mg, Fat 18.9 g, Fiber 1.5 g, Protein 6.5 g, SaturatedFat 11.2 g, Sodium 324.1 mg, Sugar 45 g