pumpkin roll w/ cream cheese swirl
My favorite dessert for the upcoming holiday season is a pumpkin roll that I usually buy as an in-store bake dessert. This made-from-scratch pumpkin roll is so delicious and moist that you will "never buy" one again - A simple and impressive dessert. The filling is more like a cream cheese frosting by adding butter. I also add toffee bits and toasted nuts (pecans or walnuts). To avoid the roll from sticking to your kitchen towel, just use lots of powdered sugar. Pumpkin rolls freeze well - just cover tightly in saran wrap.
►
yield
16 (1-inch slices)
prep time
35 Min
cook time
15 Min
method
Bake
Ingredients For pumpkin roll w/ cream cheese swirl
-
3 lgeggs
-
1 cgranulated sugar
-
1 tsppure vanilla extract
-
2/3 cpumpkin puree
-
1 tsplemon juice
-
1 cself-rising flour
-
2 tsppumpkin pie spice
-
powdered sugar for dusting
- FILLING:
-
8 ozcream cheese, softened
-
4 Tbspbutter, softened
-
1 cpowdered sugar
-
1 tsppure vanilla
-
1/3 ctoffee bits, heath english brand, bits o'brickle (optional)
-
1/2 ctoasted pecans or walnuts, chopped (optional)
How To Make pumpkin roll w/ cream cheese swirl
-
1Preheat oven to 375 degrees. Spread the nuts in a single layer on a baking sheet and toast for 6-8 minutes. Cool completely.
-
2Line a 17-1/2" x 12-1/2" x 1" jelly roll pan with wax paper. Then spray waxed paper with floured baking spray.
-
3Using an electric mixer in a medium-size mixing bowl, beat together the eggs, granulated sugar and vanilla until pale yellow and the eggs have expanded, around 2 minutes.
-
4Add the pumpkin puree and lemon juice to the eggs and batter, beating just until combined. Sift together the self-rising flour & pumpkin pie spice. Add to the mixing bowl and stir into the batter, scraping the bowl to incorporate completely.
-
5Pour the batter evenly into the prepared pan. Bounce the pan on your counter to release air bubbles. Bake 15 minutes or until cake is lightly golden and springs back when lightly touched in the center.
-
6Sprinkle a "generous" amount of powdered sugar on a thin clean kitchen towel. Turn the cake onto the towel and carefully remove the waxed paper.
-
7Roll-up into the towel starting with the longest edge sprinkling powdered sugar on the towel that touches the cake at each turn to prevent it from sticking. Tuck the ends of the towel under then carefully place on a baking sheet and into the fridge to cool completely.
-
8FILLING: Beat the cream cheese, butter, powdered sugar and vanilla together until fluffy. Carefully unroll the cooled cake and spread the filling evenly from end to end. Sprinkle with toffee bits and toasted nuts.
-
9Re-roll, shaping as you go ending seam side down. Refrigerate for at least 2 hours to allow the filling to set. Cut thin slices from each end to trim, then cut into 1-inch slices using a sharp knife. Dust the top with powdered sugar, if desired.
-
10NOTES: (1) To make your own self-rising flour for this recipe: 1 cup all-purpose flour, 1/2 tsp baking powder, 1/4 tsp baking soda, 1/4 tsp salt. (2) Substitution for pumpkin pie spice: 1 tsp ground cinnamon, 1/4 tsp ground cloves and 1/4 tsp ground ginger. (3) If you want more cream cheese filling but less pieces, start roll-up with the short edge.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
ADVERTISEMENT
ADVERTISEMENT