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Pumpkin Roll with Cream Cheese Filling

 
Pumpkin Roll with Cream Cheese Filling
2.4k

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

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

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

Reviews

over 6 years

I loved it! It didn't take long to make and it was my first try rolling a cake and it went very well. Made one for my co-workers and everyone loved it. It's a new favourite.

+24

over 8 years

I remembered I added this recipe months ago, I found it from a cooking magazine, yesterday my husband tried this recipe, and it was delicious, rich and tasty, and the rolls were just beautiful.

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Nutrition Facts

Serving Size 113g (4.0 oz)
Amount per Serving
Calories 38356% of calories 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?

 

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