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Food & Drink
2/3 cup plain pumpkin (not pie filling)
1 cup sugar (maple sugar may be used if available)
3/4 cup flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon cinnamon
1/4 teaspoon ginger (optional)
1/2-3/4 cup chopped walnuts or pecans
powdered sugar (for sprinkling)
Preheat oven to 350°F.
Combine all dry ingredients, add eggs and pumpkin (fresh, frozen or canned; if using frozen, drain out excess liquid).
Butter or spray with non-stick spray a jelly roll pan (11x15 inch). Cut a sheet of wax or parchment paper to fit the bottom of the jelly roll pan. Line pan with wax or parchment paper to edges.
Spread pumpkin mixture evenly over paper liner. Sprinkle with chopped nuts.
Bake at 350°F for about 15 minutes or until done.
While the pumpkin roll is baking, spread a large clean cotton dish towel or cloth on a work surface; sprinkle the towel with powdered sugar.
When cake is done, remove from oven. Run a butter knife along edges to release cake from sides. While still warm, invert pumpkin roll onto towel. Gently peel off wax or parchment paper.
Using the towel to help lift the cake, roll up the towel (cake and all) beginning at the short side of the cake; continue rolling until you have the cake in the shape of a jelly roll. Allow to cool in this position.
When the cake has cooled, unroll gently; spread with filling (see below) and re-roll. Refrigerate until ready to serve.
Filling for Pumpkin Roll:
Mix and whip until creamy:
2 teaspoons butter
8 oz. package cream cheese
1 teaspoon vanilla
1 cup confectioners sugar