♥Nutty Pumpkin Cream Cheese Log Roll♥

Not only is this little gem delicious - it is adorable, too! A lovely presentation during the holidays for gift giving or to bring out with coffee or tea after a meal with treasured guests.

Cake Ingredients
3 eggs, slightly beaten
2/3 cup canned packed pumpin
2/4 cup flour
2 teaspoons cinnamon
1 teaspoons nut
1/2 teaspoons salt
1 cup sugar
1 teaspoons pumpkin pie spice
1 cup chopped walnuts

Instructions: Line jelly roll pan with parchment paper and lightly spray with Pam and dust with flour. Preheat oven to 375.
Beat eggs and sugar until fluffy. Add pumpkin and beat well. Sift dry ingredients and fold into mizture. Pour mixture into prepared pan and spread carefully. Spinrkle with chapped nuts. Bake at 375 for 15 minutes.
Loosen cake from pan and flip over on a towel lightly dusted with powdered sugar. Remove parchment. ROll cake and towel together. Place seam down and allow cake to cool. After cake has cooled, unroll and spread with cream cheese filling (recipe below). Re-roll cake and refrigerate until serving.

Cream Cheese Ingredients
1 cup XXX sugar
8 ounces cream cheese, softened
6 tablespoons butter
1 teaspoons vanilla

Blend ingredients together until smooth. Spread over cake roll.

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