Pumpkin Roll with Cream Cheese Filling

  • Currently 4/5

Serves 10.

Powdered sugar
3/4 cup flour
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp ground cinnamon
1/2 tsp ground cloves
1/4 tsp salt
3 large eggs
1 cup sugar
2/3 cup Libby's 100% Pure Pumpkin
1 cup chopped walnuts (optional)
8 oz. cream cheese, softened
1 cup sifted powdered sugar
6 Tbsp Butter or margarine
1 tsp Vanilla extract
Powdered sugar
1. Preheat oven to 375°F.
Grease 15x10 inch jelly roll pan, line with wax paper. Grease and flour paper.
Sprinkle towel with powdered sugar and set aside.
2. Make cake:
Combine flour, baking powder, baking soda, cinnamon, cloves and salt in a small bowl.
Beat eggs and sugar in large mixer bowl. Beat in pumpkin. Stir in flour mixture.
Spread evenly into prepared pan. Sprinkle with nuts if desired.
Bake for 13-15 minutes or until top of cake springs back when touched.
Immediately loosen and turn cake onto prepared towel. Carefully peel off the wax paper. Roll the cake and towel together starting with the narrow end. Cool on a wire rack.

3. Make filling:
Beat cream cheese, powdered sugar, butter and vanilla in a small mixer bowl until smooth.
4. Carefully unroll cake, remove towel. Spread cream cheese mixture over cake. Re-roll cake.
Wrap in plastic wrap or wax paper and refrigerate for at least one hour before serving. Sprinkle with powdered sugar before serving.
from Cindi
Dish   DessertCooking Method   Baked
Prep Time   2 hoursCooking Time   15 to 30 minutes


Member since Nov 2008

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