A flavorful fall dessert!
Ingredients
3 eggs
1 cup sugar
2/3 cup canned pumpkin
3/4 cup biscuit/baking mix
2 teaspoons ground cinnamon
1 teaspoon pumpkin pie spice
1/2 teaspoon ground nutmeg
1 cup chopped nuts
Confectioners’ sugar
Filling:
2 – 3 oz. packages cream cheese, softened
1/4 cup butter, softened
1 cup confectioners’ sugar
1 teaspoon vanilla extract
Directions
-Line a greased 15-in. x 10-in. x 1-in. baking pan with waxed paper. Grease the paper; set it aside.
-In a large bowl, beat eggs for 3 minutes. Gradually add sugar; beat for 2 minutes or until the mixture becomes thick and lemon-colored. Stir in pumpkin.
-Combine dry ingredients; fold into pumpkin mixture.
-Spread batter evenly in the prepared pan. Sprinkle with walnuts.
-Bake at 350° for 13-15 minutes (or until cake springs back when lightly touched). Cool for 5 minutes. Invert onto a kitchen towel dusted with confectioners’ sugar.
-Gently peel off waxed paper. Roll up the cake in the towel jelly-roll style, starting with a short side. Cool completely on a wire rack.
-For the filling, in a large bowl, beat the cream cheese, butter, sugar, and vanilla until smooth.
-Unroll the cake. Spread filling over cake to within 1 in. of edges. Gently roll up; place seam side down on a platter.
-Refrigerate until serving.
-Makes 10 servings.
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