Dessert

Pumpkin Roll with Cream Cheese Filling

... from Aunt Sandy's Kitchen

• Serves: 6-8 people
• Prep Time: 120 minutes
• Cooking: 13 minutes

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Join Aunt Sandy today and learn how to make a great Fall dessert, Pumpkin Roll. She'll show you how to make at home the light airy tasty cake, the cream cheese filling, and rolling the cake up.

Pumpkin Roll Cake Ingredients

• 3 large eggs
• 1 cup regular sugar
• 1 tbsp. lemon juice
• ⅔ cup 100% Pure Pumpkin
• ¾ cup plain (all-purpose) flour
• ½ tsp. baking soda
• ½ tsp. baking powder
• 2 tsp. cinnamon
• 1 tsp. ginger
• ½ tsp. nutmeg
• ½ tsp. salt
• 1 cup powdered (confectioners) sugar to sprinkle on towel
• *Optional: 2 cup pecans (or walnuts), finely chopped

Cream Cheese Filling Ingredients

• 1 cup powdered (confectioners) sugar
• 1 package (8 ounces) cream cheese, at room temperature
• 4 tbsp butter, softened
• *Optional: additional ½ cup powdered (confectioners) sugar for decoration

Pumpkin Roll Cake Directions

1. Preheat the oven to 350°F / 177°C.
2. Grease (cooking spray) and flour 15 x 10-inch jelly-roll pan.
3. Line pan with wax paper.
4. Sprinkle very heavy with powdered sugar a cotton (not terry cloth) kitchen towel.
   *Tip: put enough powdered sugar on the towel so cake will not stick when rolling it.
5. Combine and sift flour, baking soda, baking powder, cinnamon, ginger, nutmeg, and salt in a small bowl.
6. Beat eggs, regular sugar, and lemon juice on high in large mixer bowl until thick (5 minutes).
7. Blend in pumpkin.
8. Fold in flour mixture into pumpkin mixture.
9. Spread mixture on prepared jelly-roll pan. Mixture will be thick and foamy.
10. *Optional: Sprinkle nuts on top.
11. Bake 350°F for 13 - 15 minutes or until top of cake springs back when touched.
12. Loosen and turn hot cake onto prepared towel.
13. Carefully peel off wax paper.
14. While hot, roll up cake into prepared towel starting with narrow end.
15. Let rolled up hot cake cool for 5 - 10 minutes before refrigerating.
16. Refrigerate at least 60 minutes till cool.

Cream Cheese Filling Directions

1. Beat cream cheese, powdered sugar, and butter in mixing bowl until smooth.
2. Un-roll cake carefully.
3. Spread filling evenly over cake.
4. Re-roll cake with filling.
5. Wrap rolled cake in wax paper and plastic wrap then place in refrigerate for at least 1 hour or overnight is better.
6. *Optional: Sprinkle roll lightly with powdered sugar.