Enstrom Almond Toffee Pumpkin Roll

Enstrom Almond Toffee Pumpkin Roll

Enstrom Almond Toffee Pumpkin Roll
Ingredients:
    Cake:
  • 3 eggs
  • 1 cup sugar
  • 2/3 cup pumpkin
  • 1 tsp. lemon juice
  • 3/4 cup flour
  • 1 tsp. baking powder
  • 2 tsp. cinnamon
  • 1 tsp. ginger
  • 1/2 tsp. nutmeg
  • 1/2 tsp. salt
  • 1 cup Enstrom Almond Toffee, chopped

    Filling:
  • 16 oz. cream cheese, room temperature
  • 2 cup powdered sugar
  • 12 tbsp. butter, softened
  • 2 tsp. vanilla extract

Cake:

Preheat oven to 375ºF. Grease and flour 15" x 10" x 1" pan. Sprinkle a thin cotton dishcloth with powdered sugar.

In a medium bowl, combine flour, baking powder, cinnamon, ginger, nutmeg and salt.

In a separate bowl, beat eggs and sugar on high speed for 5 minutes until thick and pale.Beat in pumpkin and lemon juice.

Gently fold in the dry ingredients until just combined. Spread the batter evenly into the prepared pan and sprinkle 3/4 of chopped Enstrom Almond Toffee on top.

Bake for 13-15 minutes, or until the cake springs back when touched

Immediately turn the cake out onto the prepared towel, sprinkle with powdered sugar, and roll the cake and towel together, starting from the narrow end. Let cool completely.

Filling:

Beat cream cheese, powdered sugar, butter and vanilla until smooth.

Unroll the cooled cake and spread 2/3 of the cream cheese mixture evenly over the surface. Re-roll the cake.

Spread the remaining cream cheese mixture over the outside of the rolled cake and sprinkle with the remaining chopped Enstrom Almond Toffee.

Store in the refrigerator. Slice and enjoy!

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