Pumpkin cream cheese roll recipe

Pumpkin Cream Cheese Roll recipe

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
Looking for a delicious and festive dessert to impress your guests? Look no further than this mouthwatering Pumpkin Cream Cheese Roll recipe. This delightful treat combines the flavors of creamy pumpkin and tangy cream cheese, all rolled up in a soft and moist cake. With a hint of warm spices like cinnamon and nutmeg, this dessert is the perfect addition to any autumn gathering. Serve it as a sweet ending to your Thanksgiving feast or enjoy it with a cup of coffee on a cozy evening.

Keywords: Pumpkin, Cream Cheese, Roll, Dessert, Autumn

Pumpkin cream cheese roll recipe details

Pumpkin cream cheese roll recipe, recipe Rating: 4.6
Number of votes:111

Ingredients for Cake:

3 eggs

1 cup sugar

2/3 cup canned pumpkin

1 teaspoon baking soda

1 teaspoon cinnamon

1/2 teaspoon nutmeg

3/4 cup flour

Filling:

One 8-ounce package cream cheese

4 Tablespoons butter, softened

1 cup powdered sugar

1 teaspoon vanilla

Also Needed:

Wax paper and aluminum foil

Clean linen towel (not terry cloth)

Powdered sugar and sieve

Instructions:

In a large bowl, beat eggs and sugar. Beat in remaining cake ingredients. Grease a 10 x 15-inch jelly roll pan. Line pan with wax paper, then grease and lightly flour the waxed paper. Pour batter into the pan and spread evenly. Bake at 350 degrees 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 wax 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 filling mixture. Roll up cake with filling inside. Wrap in wax 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.