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Pumpkin Cake Roll with Cream Cheese Filling Recipe

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This recipe for Pumpkin Cake Roll with Cream Cheese Filling, by , is from The Extended Hargrove Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Added: Monday, August 14, 2006

Category:
Category:

Ingredients:  
Ingredients:  
Cake Roll:
3 large eggs
1 cup sugar
2/3 cup canned pumpkin
1 teaspoon fresh lemon juice
3/4 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1 cup finely chopped walnuts

Cream Cheese Filling:
6 ounces cream cheese, softened
4 tbsp butter, softened
1 cup sifted powdered sugar
1/2 teaspoon vanilla extract

Directions:
Directions:
Cake Roll:
Preheat oven to 375 degrees. Grease bottom and sides of a 15x10x1-inch jellyroll pan; line pan with waxed paper; grease and flour waxed paper. Beat eggs in a large bowl at high speed with an electric mixer for 5 minutes; gradually add sugar; beat 2 additional minutes. Gradually add pumpkin and lemon juice; beat on low speed until blended. Fold in dry ingredients to pumpkin mixture. Spread batter evenly in pan. Sprinkle with walnuts. Bake for 12-15 minutes or until cake is done. Remove from oven. Sift 2 tablespoons powdered sugar on a cloth towel. Loosen cake from sides of pan using a narrow metal spatula and immediately turn out onto sugared towel. Starting at narrow end, roll cake and towel together; cool 30 minutes on a wire rack seam side down. Unroll cake; spread with cream cheese mixture and re-roll. Dust with additional powdered sugar, if desired. Chill thoroughly. Slice to serve.

Cream Cheese Filling:
Beat ingredients together until smooth.

 

 

 

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