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Ingredients
| eggs: 3 |
| granulated sugar: 1 cup |
| canned pumpkin: 2/3 cup |
| baking soda: 1 tsp |
| ground cinnamon: 1 tsp |
| whole nutmeg: 1/2 tsp |
| all-purpose flour (unsifted): 3/4 cup |
| cream cheese: 1 8oz package (softened) |
| salted butter: 4 Tbl (softened) |
| powdered sugar (unsifted): 1 cup |
| vanilla extract: 1 tsp |
Pumpkin Cream Cheese Roll
Credit: Food.com
User rating:
-
Prep Time
40 min -
Cook Time
15 min -
Servings
8 serving(s)
Tags
- In a large bowl, beat eggs and sugar. Beat in remaining cake ingredients.
- Grease a 10"x15" jelly roll pan. Line pan with waxed paper, then grease and lightly flour the waxed paper.
- Pour batter into the pan and spread evenly. Bake at 350F for 15 minutes. *Cake cooks fast so watch carefully to avoid burning the edges.
- While cake is baking, sprinkle powdered sugar heavily over the kitchen towel, using a sieve or sifter.
- Turn hot cake onto the towel.
- Remove waxed paper. Trim off burnt or crusty edges.
- Sprinkle more powdered sugar over the hot cake and quickly roll up with towel inside. Let cake cool completely, about 30 minutes.
- Meanwhile, prepare filling by beating together all ingredients until smooth and creamy.
- Unroll cooled cake and spread with the filling mixture. Roll up cake with filling on the inside. Wrap in waxed paper and then foil.
- Refrigerate or freeze. To serve, slice cake about 1/3 inch thick and sprinkle with powdered sugar.
- Note - cake cuts best when still slightly frozen.