I originally started this blog as a place to store tried and true recipes for my family. It didn't take long to discover how supportive and fun the blog community was and I became hooked! I rarely create my own recipes, but I still hope you'll enjoy the recipes that I find and tweak a bit.
Well, since the consensus from last post is that nobody is getting sick of pumpkin, then I'm not going to feel too bad about posting two very similar things in a row! I actually did make this because I had SO much cream cheese frosting left over from the cake, that I desperately needed something to do with it. I had never made a pumpkin roll before, and in all honesty, they totally intimidated me with all the steps. I was so worried that I was going to put in all the work and then end up with a total disaster on my hands (it's happened once, or twice before!)
But, really it ended up being a pretty easy, I think following the directions well and not getting impatient is the key. If I was as thoughtful as many of you out there, I would have pictures of the whole process for you, but my brain isn't quite that forward thinking yet, I'll get there! My cake did crack just a bit on the top, but after it was sliced, it wasn't even noticeable. Once again, the thing that makes this roll so dang good is that cream cheese frosting, it's the perfect compliment to the pumpkin!
1. Preheat oven to 375 degrees F (190 degrees C). Grease a 15x10x1 inch baking pan and line with parchment paper. Grease and flour the paper.
2. 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 pan. Sprinkle walnuts evenly on top.
3. Bake at 375 degrees F (190 degrees C) for 15 minutes or until cake springs back when lightly touched. Immediately turn out onto a linen towel dusted with confectioners sugar. Peel off paper and roll cake up in the towel, starting with the short end. Cool.
4. To Make Filling: Mix confectioners sugar, vanilla, butter or margarine, and cream cheese together till smooth.
5. Carefully unroll the cake. Spread filling over cake to within 1 inch of edges. Roll up again. Cover and chill until serving. Dust with additional confectioners' sugar, if desired.