Friday's Fall recipes

Week # 8

Pumpkin Rolls

cake:

3/4 cup flour

1/2 tsp baking powder

1/2 tsp baking soda

1/2 tsp ground cinnamon

1/2 tsp ground cloves

1/4 tsp salt

3 large eggs

1 cup sugar

2/3 cup 100% pure pumpkin

1 cup chopped walnuts

icing:

1pkg (8oz) cream cheese softened

1 cup powdered sugar

6 Tbsp butter or margarine, softened

1 tsp vanilla

powdered sugar

cake:

preheat oven to 375. Grease and lightly flour 15x10 inch jelly roll pan.

Sprinkle a thin kitchen town with sugar

combine flour, baking powder, baking soda, cinnamon, cloves and salt in small bowl.

beat eggs and sugar in large mixing bowl until thick. Beat in pumpkin.

Stir in flour mixture.Spread into prepared pan.Sprinkle with nuts.

Bake for 13-15 minutes or until the top of the cake springs back when touched.

Immediately loosen and turn cake on prepared towel. Carefully roll up cake and towel together starting at the narrow end.Cool on wire rack.

icing:

beat cream cheese, powdered sugar, butter, vanilla in a small mixer bowl until smooth.Carefully unroll cake; remove towel. Spread cream cheese mixture over cake. Reroll cake. Wrap in plastic wrap. and refrigerate  at least one hour. Sprinkle with powdered sugar before severing.

I got this recipe from Tammie last year. Thank You Tammie.