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Pumpkin Cream Cheese Roll Recipe

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This recipe for Pumpkin Cream Cheese Roll is from Lane 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:
3 eggs
1 c sugar
2/3 c canned pumpkin
1 tsp baking soda
1 tsp cinnamon
1/2 tsp nutmeg
3/4 c flour

Filling:
1 (8 oz) cream cheese, softened
4 tbls butter, softened
1 c powdered sugar
1 tsp vanilla


Directions:
Directions:
Preheat oven to 350º. Grease a 10x15 jelly roll pan. Line pan with waxed paper, then grease and lightly flour waxed paper.

In a large bowl, beat eggs and sugar. Beat in remaining cake ingredients. Pour batter into the pan and spread evenly. Bake for 15 minutes. Watch carefully so it does not burn.

While cake is baking, sprinkle powdered sugar heavily over the kitchen towel wit a sifter. Turn hot cake onto the towel and remove wax paper. Trim off burnt or crispy edges. Sprinkle more powdered sugar over the hot cake and quickly roll up with towel inside. Let cake cool completely about 30 minutes.

Beat together all filling ingredients until smooth. Unroll cooled cake and spread with filling. Roll up the cake with the filling inside. To store wrap in wax paper and foil.

Enjoy!

 

 

 

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