Pumpkin Roll

Curtis Okawa

  • 3 large eggs
  • 1 C. granulated sugar
  • 1/4 C. walnuts
  • 2/3 C. pumpkin or 1/2 of a 15 oz. can
  • 1 tsp. baking soda
  • 1/2 tsp. salt
  • 1 tsp. cinnamon
  • 3/4 C. flour
  • 8 oz. cream cheese
  • 1 tsp. vanilla
  • 2 T. butter
  • 1 C. powdered sugar

Preheat the oven to 350 °. Mix eggs, granulated sugar, walnuts and pumpkin in a mixer for 5 minutes at medium speed. Sift together baking soda, salt, cinnamon and flour. Add to pumpkin mixture, blending well. Line the bottom of a 10″x15″ jellyroll pan with waxed paper then grease the paper with butter. Pour in batter and bake for 15 minutes. Place dishtowels over the pan after baking and flip the cake over. Peel off waxed paper. Flip cake over again so that the top of the cake is facing up. In the dishtowel, roll each end of the cake to the center and cool. Cream together cream cheese, vanilla, butter and powdered sugar. Unroll the cake and spread filling mixture on cake. Re-roll on the 15″ length to have more layering. Wrap in foil and freeze at least for four hours, overnight is best. Remove from freezer to serve, cutting into round slices, maybe 6 to 8 pieces.

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