This pumpkin roll with cream cheese is great for a Halloween or Thanksgiving dessert.
Ingredients
Filling
- 1 (8 ounce) package cream cheese, softened
- 1 cup confectioners' sugar
- ¼ cup unsalted butter, softened
- 1 tablespoon pumpkin puree
- 1 teaspoon vanilla extract
Cake
- ¾ cup all-purpose flour
- 2 teaspoons ground cinnamon
- 1 teaspoon baking powder
- 1 teaspoon ground ginger
- ½ teaspoon ground nutmeg
- ½ teaspoon salt
- 1 cup white sugar
- 3 large eggs
- 2/3 cup pumpkin puree
Directions
Step 1
Preheat the oven to 375 degrees F (190 degrees C). Grease a 10×15-inch jelly roll pan and line with waxed paper.
Step 2
Make the cake: Combine flour, cinnamon, baking powder, ginger, nutmeg, and salt in a medium bowl.
Step 3
Beat sugar and eggs in a large bowl with an electric mixer until well blended. Stir in pumpkin pur?e. Add flour mixture and stir until just blended. Pour batter into the prepared jelly roll pan.
Step 4
Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 15 minutes. Remove from the oven and cool in the pan for 10 minutes.
Step 5
Turn cake out onto a clean kitchen towel. Remove and discard waxed paper. Starting with the short end of the cake, roll both the cake and towel up into a log; let cool completely, about 30 minutes.
Step 6
While the cake is cooling, make the filling: Beat cream cheese, confectioners' sugar, butter, pumpkin pur?e, and vanilla in a mixing bowl until smooth.
Step 7
Spread a large sheet of plastic wrap on a work surface. Carefully unroll the cooled cake onto the plastic wrap.
Step 8
Spread filling over the cake, re-roll the cake (without the towel), and wrap carefully with plastic wrap. Transfer the filled cake, seam-side down, to a plate. Refrigerate until fully chilled, about 2 hours.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 10 | |
Calories 308 | |
% Daily Value * | |
Total Fat14g | 18% |
Saturated Fat8g | 42% |
Cholesterol93mg | 31% |
Sodium325mg | 14% |
Total Carbohydrate42g | 15% |
Dietary Fiber1g | 4% |
Total Sugars33g | |
Protein5g | |
Vitamin C1mg | 4% |
Calcium65mg | 5% |
Iron1mg | 7% |
Potassium98mg | 2% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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