Shirley's Recipes

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Name: Pumpkin and Cream Cheese Roll-Up
Key Ingredient: canned pumpkin
Preparation: bake; roll
Cuisine: American
Source: Leanne Van Horn
Food Group: sugar
Meals: dinner
Courses: dessert
Temperature: cold
Effort: easy
Prep. Time: :40
Elapsed Time: 1:30
Servings: 10

3/4 cup all-purpose flour
1 teaspoon baking powder
2 teaspoons ground cinnamon
1 teaspoon pumpkin pie spice
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
3 eggs
1 cup granulated sugar
2/3 cup canned pumpkin
1 cup chopped walnuts
Confectioners sugar

Cream Cheese Filling:
1 cup sifted confectioners sugar
1 (8 ounce) package cream cheese, softened
6 tablespoons butter, softened
1 teaspoon vanilla extract

Preheat oven to 375F. Grease a 15 x 10 x 1-inch jellyroll pan. Line with wax paper. Grease and flour wax paper. Sift flour, baking powder, cinnamon, pie spice, nutmeg and salt. Beat eggs and sugar in a large bowl until thick and fluffy. Beat in pumpkin. Stir in sifted dry ingredients all at once. Pour into prepared pan. Spread evenly with a rubber spatula. Sprinkle with nuts.
Bake for 15 minutes. Loosen cake with a knife, invert onto a clean damp towel dusted generously with confectioners sugar. Peel off wax paper. Trim 1/4 inch from all sides. Roll up cake and towel together from short side. Place seam-side down on a wire rack. Cool completely. Unroll cake.
Beat together the Cream Cheese Filling ingredients until smooth. Spread on cake. Re-roll cake. Refrigerate until ready to serve.

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