Pumpkin Roll
Cake
3/4 cup canned pumpkin
3 eggs
1 cup sugar
1/2 tsp Signature Spices Dutch Apple Pie Spice
3/4 cup flour
1 tsp baking soda
1/2 cup chopped walnuts
Filling
2 TB butter, softened
8 oz cream cheese, softened
3/4 tsp vanilla
1 cup powered sugar
Preheat oven to 375`. Grease a 10x15 jelly roll pan, and line it with parchment/wax paper. Mix the
cake ingredients together and pour onto the jelly roll pan and spread evenly. Sprinkle with the
walnuts. Bake for 15 minutes.
Use a lint free towel and sprinkle generously with white sugar. Turn out cake onto the sugared
towel, remove wax paper, roll up and let cool.
Mix the filling ingredients until creamy. Once cake is cooled, unroll the cake, spread the filling onto
the cake and roll up again.
