Washington Pumpkin Nut Roll Recipes

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Butter or grease one 10x15 inch jelly roll pan.
• In a mixing bowl, blend together the eggs, sugar, cinnamon, and pumpkin. In a separate bowl, mix together flour and baking soda. Add to pumpkin mixture and blend until smooth. Evenly spread the mixture over the prepared jelly roll pan.
• Bake 15 to 25 minutes in the preheated oven. Remove from oven and allow to cool enough to handle.
• Remove cake from pan and place on tea towel (cotton, not terry cloth). Roll up the cake by rolling a towel inside cake and place seam side down to cool.
• Prepare the frosting by blending together the butter, cream cheese, confectioners sugar, and vanilla.
• When cake is completely cooled, unroll and spread with cream cheese filling. Roll up again without towel. Wrap with plastic wrap and refrigerate until ready to serve. Sprinkle top with confectioners sugar and slice into 8 to 10 portions.

Steps:

• Line a greased 15x10x1-in. baking pan with waxed paper. Grease the paper; set aside. In a bowl, beat eggs for 3 minutes. Gradually add sugar; beat for 2 minutes or until mixture becomes thick and lemon-colored. Stir in pumpkin and lemon juice. Combine flour, cinnamon, baking powder, ginger, salt and nutmeg; fold into pumpkin mixture. Spread batter evenly in prepared pan. Sprinkle with walnuts., Bake at 375° for 12-14 minutes or until cake springs back when lightly touched in center. Cool for 5 minutes. Turn cake out of pan onto a kitchen towel dusted with confectioners' sugar. Gently peel off waxed paper. Roll up cake in towel jelly-roll style, starting with a long side. Cool completely on a wire rack., In a bowl, combine filling ingredients; beat until smooth. Unroll cake; spread evenly with filling to within 1/2 in. of edges. Roll up again without towel. Cover and refrigerate for 1 hour before cutting. Refrigerate leftovers.

Steps:

• Set eggs out and let come to room temperature. Preheat oven to 375 f oven.
• Beat eggs on high speed of electric mixer for 5 minutes. Gradually beat in 1 cup sugar, pumpkin (solid pack), and lemon juice.
• In separate bowl stir together the flour, baking powder, cinnamon, ginger, nutmeg & salt. Fold into the egg mixture.
• Spread in greased & floured 15x10x1 (jelly roll) cake pan. Sprinkle with 1 cup chopped walnuts. Bake for 15 minutes.
• Remove from oven and immediately turn out of pan onto cotton tea towel that you have sprinkled with appox. 1-2 tablespoons powdered sugar. Roll up starting at the narrow end, rolling the towel and cake together. Set aside to cool.
• When cool, combine the cream cheese, 1 cup powdered sugar, pumpkin, butter and vanilla. Beat on high speed till light and fluffy. Unroll cake carefully and spread filling covering edge to edge. Carefully roll cake and place on serving platter (you will not use the towel this time). Dust the roll with approximately 3 TBS powdered sugar (give or take, according to your tastes).
• Cover lightly with plastic wrap and chill for at least 1 hour before serving or overnight. Slice and serve. Can be served with whipped cream if desired.