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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Pumpkin Roll with Cream Cheese Filling Recipe

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This recipe for Pumpkin Roll with Cream Cheese Filling is from Our Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Cake:
Powdered Sugar
3/4 Cup Flour
1/2 tsp. Baking Powder
1/2 tsp. Cinnamon
1/2 tsp. Baking Soda
1/2 tsp. Ground Cloves
1/4 tsp. Salt
3 Lg. Eggs
1 Cup Sugar
2/3 Cup Solid Packed Pumpkin
1 Cup Chopped Walnuts (optional)

Filling:
1 8oz. Cream Cheese (room temp)
1 Cup Sifted Powdered Sugar
6 Tbs. Butter (room temp)
1 tsp. Vanilla

Extra Powdered Sugar (to dust on finished cake roll if desired)
Directions:
Directions:
Pre-Heat oven to 375. GREASE 15X10 Jelly Roll pan and line with either Parchment Paper OR Waxed Paper. Set aside. Arrange a clean "Thin" kitchen towel on counter. Sprinkled moderately with Powdered Sugar.


Cake:
Combine flour, baking powder, baking soda cinnamon, cloves and salt in a small bowl. Combine eggs and sugar in a large bowl until thickened. Add pumpkin and beat until well blended. Stir in the flour mixture. Mix well.
Spread batter evenly in jelly roll pan. Sprinkle with the walnuts if using.

Bake for 13-15 min. or, until cake center springs back when lightly touched.

Immediately loosen cake edges from pan and invert onto prepared towel.
Carefully peel off the paper. Roll up cake with towel while it's HOT starting with the 10 inch side. Cool COMPLETELY on wire rack.


Filling:
Beat cream cheese and butter until smooth. Add powdered sugar and vanilla and beat again until well mixed.
Carefully unroll cake and remove the towel. Spread your cream cheese filling over the cake. Reroll cake. Wrap in plastic wrap and refrigerate for
at least 1 Hr. Sprinkle with powdered sugar if desired.

 

 

 

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