Ingredients
16
16 servings
- •3 eggs
- •1 cup white sugar
- •0.66666668653488 cup canned pumpkin
- •0.75 cup all-purpose flour
- •0.5 teaspoon ground cinnamon
- •1 teaspoon baking soda
- •0.5 cup chopped walnuts
- •confectioners' sugar for dusting
- •1 cup confectioners' sugar
- •0.75 teaspoon vanilla extract
- •2 tablespoons butter, softened
- •8 ounces cream cheese
Instructions
- Preheat the oven to 375 degrees F (190 degrees C). Grease a 15x10x1-inch baking pan and line with parchment paper. Grease and flour the paper.
- In a large bowl, beat eggs on high for five minutes. Gradually add white sugar and pumpkin. Add flour, cinnamon, and baking soda. Spread batter evenly in the prepared baking pan. Sprinkle walnuts evenly on top.
- Bake in the preheated oven for 15 minutes or until cake springs back when lightly touched. Immediately turn out onto a linen towel dusted with confectioners' sugar. Peel off the paper and roll cake up in the towel, starting with the short end. Let cool.
- Filling: Mix 1 cup confectioners' sugar, vanilla, butter, and cream cheese together till smooth.
- Carefully unroll the cake; spread filling to within 1 inch of the edge and roll cake up again. Cover and chill until serving. Dust with additional confectioners' sugar, if desired.
Nutritional Facts
Per 16 servings
- Calories: 203
- Carbohydrate: 26g
- Fat: 10g
- Fiber: 1g
- Protein: 4g
- Sugar: 20g
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