Pumpkin Roll

Pumpkin Roll - topped with walnuts with sweet cream cheese filling. This is the best and easiest pumpkin roll recipe ever, so decadent!

I have gone pumpkin crazy recently.

If you have missed out, I’ve got pumpkin doughnut muffins, pumpkin bread pudding, and old recipes such as no-bake pumpkin cheesecake, pumpkin cupcakes, Nutella-swirled pumpkin bread and pumpkin bundt cake.

A classic fall dessert, a Pumpkin Roll consists of warm spices and a sweetened cream cheese filling all wrapped inside a pumpkin cake.

Ingredients

• Cake Ingredients:
• 3/4 cup 90 g all-purpose flour
• 2 teaspoons 10 mL ground cinnamon
• 1 teaspoon 5 mL baking powder
• 1 teaspoon 5 mL ground ginger
• 1/2 teaspoon 2.5 mL salt
• 1/2 teaspoon 2.5 mL ground nutmeg
• 3 eggs room temperature
• 1 cup 200 g sugar
• 2/3 cup 156 g pure pumpkin puree
• 1 teaspoon 5 mL lemon juice
• 1 cup 150 g walnuts, finely chopped
• powdered sugar
• Filling Ingredients:
• 1 8-ounce package cream cheese, room temperature
• 1/3 cup 80 g butter , room temperature
• 1 1/2 teaspoons 7.5 mL vanilla extract
• 1 1/2 cups 150 g powdered sugar

Instructions

1. Preheat the oven to 375 degrees F. Coat a 15x10x1-inch baking pan with nonstick spray, line with parchment paper and spray again with nonstick spray; set aside.
2. In a bowl stir together the flour, cinnamon, baking powder, ginger, salt and nutmeg; set aside.
3. ............................

for full recipes please see : rasamalaysia.com

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