Cream Cheese Pumpkin Roll

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Description

This is great for a Halloween or Thanksgiving dessert.

Ingredients

  • 3 eggs
  • 1 cup white sugar
  • ⅔ cup pumpkin puree
  • ¾ cup all-purpose flour
  • 2 teaspoons ground cinnamon
  • 1 teaspoon baking powder
  • 1 teaspoon ground ginger
  • ½ teaspoon ground nutmeg
  • ½ teaspoon salt
  • 1 (8 ounce) package cream cheese, softened
  • 1 cup confectioners’ sugar
  • ¼ cup butter, softened
  • 1 tablespoon pumpkin puree
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat the oven to 375 degrees F (190 degrees C). Grease a 10×15-inch jelly roll pan and line with waxed paper.
  2. Make the cake: Combine flour
  3. cinnamon
  4. baking powder
  5. ginger
  6. nutmeg
  7. and salt in a medium bowl.
  8. Beat sugar and eggs in a large bowl with an electric mixer until well blended. Stir in pumpkin puree. Add flour mixture and stir until just blended. Pour batter into the prepared jelly roll pan.
  9. Bake in the preheated oven until a toothpick inserted into the center comes out clean
  10. about 15 minutes. Remove from the oven and cool in the pan for 10 minutes.
  11. Turn cake out onto a clean kitchen towel. Remove and discard waxed paper. Starting with the short end of the cake
  12. roll both the cake and towel up into a log; let cool completely
  13. about 30 minutes.
  14. While the cake is cooling
  15. make the filling: Beat cream cheese
  16. confectioners’ sugar
  17. butter
  18. pumpkin puree
  19. and vanilla in a mixing bowl until smooth.
  20. Spread a large sheet of plastic wrap on a work surface. Carefully unroll the cooled cake onto the plastic wrap.
  21. Spread filling over the cake
  22. re-roll the cake (without the towel)
  23. and wrap carefully with plastic wrap. Transfer cake
  24. seam-side down
  25. to a plate. Refrigerate until fully chilled
  26. about 2 hours.

Prep Time: 25 mins

Cook Time: 15 mins

Total Time: 2 hrs 50 mins

Servings: 10

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