pumpkin cake roll with cream cheese

★★★★★ 1
a recipe by
Debbie Sue
South West, FL

A favorite in our house in Autumn.

★★★★★ 1
serves 6 or more, depending on the size of slices
cook time 15 Min
method Bake

Ingredients For pumpkin cake roll with cream cheese

  • THE CAKE
  • 3/4 c
    flour
  • 1/2 tsp
    baking powder
  • 1/2 tsp
    baking soda
  • 1/2 tsp
    ground cinnamon
  • 1/2 tsp
    ground cloves
  • 1/4 tsp
    salt
  • 3 lg
    eggs
  • 1 c
    sugar
  • 2/3 c
    pure pumpkin
  • 1 c
    chopped walnuts
  • THE FILLING
  • 8 oz
    cream cheese
  • 1 c
    sifted powdered sugar
  • 6 Tbsp
    butter, softened
  • 1 tsp
    vanilla

How To Make pumpkin cake roll with cream cheese

  • 1
    Preheat oven to 375 degrees. Grease a 15 x 10 jelly roll pan, and line with parchment paper. Grease and flour paper. Sprinkle a clean, thin dish towel with powdered sugar. Set aside.
  • 2
    Combine flour, baking powder, baking soda, cinnamon, cloves, and salt in a small bowl. Beat eggs and sugar in a large mixing bowl until thick. Beat in the pumpkin. Stir in the flour mixture. Spread evenly into the pan. Sprinkle with the nuts.
  • 3
    Bake for 13 to 15 minutes, or until the top of the cake springs back when touched. Loosen cake and turn onto prepared dish towel. Carefully remove parchment paper. Roll up the cake and towel together, starting with the narrow end. Allow the cake to cool.
  • 4
    Beat cream cheese, powdered sugar, butter and vanilla in a small mixing bowl, until smooth. Carefully unroll the cake and remove the towel.
  • Sliced to eat!
    5
    Spread the cream cheese mixture over the cake. Reroll the cake. Wrap in plastic wrap and refrigerate at least one hour. Sprinkle with powdered sugar before serving. Enjoy this tasty treat!
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