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 servingsPREP
30 minCOOK
15 minREADY
2 hrsIngredients
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.
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