Pumpkin Roll with Cream Cheese Filling Recipe
Today’s Culinary Adventures
Pumpkin Roll with Cream Cheese Filling Recipe
Ingredients:
- 3 eggs
- 1 C white sugar
- 2/3 C canned pumpkin
- 3/4 C all-purpose flour
- 1/2 tsp cinnamon
- 1/2 tsp pumpkin pie spice
- 1 tsp baking soda
Filling:
- 1 C powdered sugar
- 3/4 tsp vanilla
- 2 TBS softened butter
- 8 Oz cream cheese
Instructions:
- Preheat oven to 375.
- Spray a large cookie sheet and line with parchment paper. Grease and flour the paper.
- In a mixer, beat the eggs on high for 5 minutes.
- Gradually add the sugar and pumpkin.
- Add flour, cinnamon, and baking soda. Spread batter evenly in pan.
- Bake at 375 for 15 minutes or until it springs back when touched in the center.
- Immediately turn out onto a linen towel sprinkled with powdered sugar.
- Peel off parchment paper and roll cake up in the towel starting with the short end. Cool.
- For the filling, mix powdered sugar, vanilla, butter, and cream cheese together until smooth.
- Carefully unroll the cake and spread filling evenly over the cake to within 1″ of edges.
- Roll up again and cover and chill until serving. Dust with additional powdered sugar if desired.