Summary

Ingredients

For the dough:

• 175 g flour
• 0.5 teaspoon ½ baking powder
• 0.5 teaspoon ½ baking soda
• 0.5 teaspoon ½ cinnamon powder
• 0.5 teaspoon ½ clove powder
• 1 pinch (s) nutmeg
• 1 pinch (s) salt
• 3 egg (s)
• 240 g suar
• 350 g pumpkin meat, pureed, e.. butternut
• 75 g nuts, chopped

For the filling:

• 200 g cream cheese
• 200 g powdered suar
• 25 g butter, soft
• 1 teaspoon vanilla extract, or packet vanilla sugar

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Instructions

1. Cut the pumpkin (about 1/2 butternut) into wedges, remove the seeds and peel. Cook in the oven at 200 degrees for about 30 minutes. Then puree finely so that no more pieces can be seen.
2. Mix the flour, baking powder, baking soda, cinnamon, cloves, nutmeg and salt in a small bowl. Mix the sugar and eggs in a large bowl. Add the pureed pumpkin and mix everything together. Add the flour mixture and stir with the whisk.
3. Spread the dough evenly on a baking sheet lined with parchment paper (with a little border) and spread the nuts on top. Bake for about 13 minutes at 200 degrees. If the mass rises a little, just pierce it so that air can escape. The dough is ready when you press it lightly with your finger and the dough springs back and does not remain dented.
4. Dust the dough with a little powdered sugar so that it does not stick to the towel, put a towel over it and pull it over. Roll up with the towel and let cool down completely.
5. Mix the ingredients for the filling until it becomes smooth and place in the refrigerator or freezer to set. When the roll has cooled down, roll it out again, spread the filling on it and carefully roll it up again. Make sure that you don`t rub too much of the filling at the end, otherwise the filling can swell out when you roll it up.
6. Pack the roll in aluminum or foil and put it in the refrigerator or freezer for at least 1 hour.
7. Sprinkle with powdered sugar before serving.