Search
by Ingredient

Pumpkin Roll with Cream Cheese Filling

StarStarStarStarHalf star

Your rating

Pumpkin Roll with Cream Cheese Filling

WOW. This was AMAZING! I got so many compliments on it, and a few people said they liked it better than pumpkin pie. I have to say I might just agree with that. I made it exactly as it said on the recipe, except I omitted the nuts and added a bit extra cinnamon and some pumpkin pie spice to the cake batter.

 

Yield

10 servings

Prep

30 min

Cook

15 min

Ready

2 hrs
Trans-fat Free

Ingredients

Amount Measure Ingredient Features
¼ cup powdered sugar
sprinkle on towel
Camera
1 teaspoon vanilla extract
Camera
8 ounces cream cheese
softened
Camera
1 cup walnuts
chopped(optional)
Camera
cup pumpkin
100% pure
Camera
1 cup sugar
Camera
3 large eggs
Camera
¼ teaspoon salt
Camera
½ teaspoon cloves, ground
Camera
½ teaspoon cinnamon
Camera
½ tablespoon baking soda
Camera
½ tablespoon baking powder
Camera
¾ cup all-purpose flour
Camera
¼ cup powdered sugar
optional
Camera
6 tablespoons butter
softened
Camera
1 teaspoon vanilla extract
Camera

Ingredients

Amount Measure Ingredient Features
59 ml powdered sugar
sprinkle on towel
Camera
5 ml vanilla extract
Camera
231.2 ml/g cream cheese
softened
Camera
237 ml walnuts
chopped(optional)
Camera
158 ml pumpkin
100% pure
Camera
237 ml sugar
Camera
3 large eggs
Camera
1.3 ml salt
Camera
2.5 ml cloves, ground
Camera
2.5 ml cinnamon
Camera
7.5 ml baking soda
Camera
7.5 ml baking powder
Camera
177 ml all-purpose flour
Camera
59 ml powdered sugar
optional
Camera
9E+1 ml butter
softened
Camera
5 ml vanilla extract
Camera

Directions

PREHEAT oven to 375℉ (190℃). Grease 15 x 10-inch jelly-roll pan; line with wax paper.

Grease and flour paper. Sprinkle towel with powdered sugar.

COMBINE flour, baking powder, baking soda, cinnamon, cloves and slat in small bowl.

Beat eggs and sugar in large mixer bowl until thick. Beat in pumpkin.

Stir in flour mixture. Spread evenly into prepared pan. Sprinkle with nuts.

BAKE for 14 to 16 minutes or until top of cake springs back when touched.

Immediately loosen and turn cake onto prepared towel. Carefully peel off paper.

Roll up cake and towel together, starting with narrow end. Cool on wire rack.

BEAT cream cheese, powdered sugar, butter and vanilla extract in small mixer bowl until smooth. Carefully unroll cake; remove towel. Spread cream cheese mixture over cake.

Re-roll cake. Wrap in plastic wrap and refrigerate at least 60 mins.

Sprinkle with powdered sugar before serving, if you want.



* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 113g (4.0 oz)
Amount per Serving
Calories 38356% from fat
 % Daily Value *
Total Fat 24g 37%
Saturated Fat 10g 52%
Trans Fat 0g
Cholesterol 107mg 36%
Sodium 281mg 12%
Total Carbohydrate 12g 12%
Dietary Fiber 2g 7%
Sugars g
Protein 16g
Vitamin A 63% Vitamin C 2%
Calcium 6% Iron 9%
* based on a 2,000 calorie diet How is this calculated?
 
More health news

Email this recipe