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Pumpkin Roll Cake with Cream Cheese Filling

Posted By Lynne On November 14, 2015 @ 8:59 pm In Breakfast and Brunch, Desserts and Pastry, Holidays | 4 Comments

Thanksgiving is in two weeks and I am still working out my menu. But, for sure, this Pumpkin Roll Cake with Cream Cheese Filling will be one of the desserts. It looks cool, it has that creamy sweet middle, and it’s pumpkin-y. Oh yes. I found this recipe on the inside of the label on the Libby’s Pumpkin can. There was a tiny little photo of the rolled cake on the side that just looked so intriguing, I had to take a look. Then, when I found how easy it was, I had to give it a try. I’m glad I only make pumpkin recipes once a year around the holidays. It makes them more special and memorable.

By the way, did I mention that I had my 70th birthday in October? The big 7-0… 70… Seven-0. Yep, I am officially on the road to oldness. I’m not there yet, but it is coming up at some point. Actually, I feel pretty much like I did when I turned 50 and 60. So besides giving thanks for family and friends when turkey day comes around, I am also thankful for a long healthy life. And, of course, all of you who have come to visit my blog. And leave such nice comments. Dear people. Thank you.

Pumpkin Roll Cake with Cream Cheese Filling

10 servings

Cake:
¾ cup all-purpose flour
½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon cinnamon
½ teaspoon ground cloves
¼ teaspoon salt
3 large eggs
1 cup granulated sugar
2/3 cup Libby 100% Pure Pumpkin
1 cup chopped walnuts (optional)

Filling:
1 pkg (8 oz.) cream cheese, softened
1 cup powdered sugar
6 tablespoons unsalted butter, softened
1 teaspoon vanilla extract

Powdered sugar for sprinkling on kitchen towel and for garnish

Make cake:

1. Preheat oven to 375 degrees F. Grease 15×10-inch jelly-roll pan, line with wax paper or parchment paper. Grease and flour paper. Sprinkle a thin kitchen towel (minimum 20×15-inches) with powdered sugar to cover.

2. In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, cloves and salt.

3. In a large bowl, whisk eggs and sugar until thick, and sugar is mostly dissolved. Mix in pumpkin. Stir in the flour mixture.

4. Spread evenly into prepared pan with offset spatula. Sprinkle with nuts, if using.

5. Bake for 13-15 minutes until top of cake springs back when touched. Immediately loosen edges and turn cake onto center of prepared towel. Carefully peel off paper.

6. With short side facing you, fold towel over end of cake. Roll up cake and towel together. Place seam side down on rack and cool completely.

For Filling:

In a medium bowl, beat together the cream cheese, powdered sugar, butter and vanilla extract until smooth.

2. Place a piece of plastic wrap about 20 inches long on a work surface. Carefully unroll the cake and cloth. Place the cake flat on the plastic wrap.

3. Spread the cream cheese mixture evenly over the cake, leaving about an inch frosted thinly at the far end. Using the plastic wrap to help, tightly roll up the cake. (It goes without saying, the plastic wrap is NOT rolled up inside the cake, right?)

4. Roll the cake in the plastic wrap and refrigerate for 2 hours or overnight. Sprinkle with powdered sugar before slicing. Serve with ice cream or whipped cream, if desired.

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