Cream Cheese Pumpkin Roll
Description
This pumpkin roll with cream cheese is a classic fall dessert. Moist pumpkin sponge cake rolled around a creamy filling will melt in your mouth.
Ingredients
•
3/4 cup all-purpose flour
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2 teaspoons ground cinnamon
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1 teaspoon baking powder
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1 teaspoon ground ginger
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1/2 teaspoon ground nutmeg
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1/2 teaspoon salt
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1 cup white sugar
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3 large eggs
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2/3 cup pumpkin puree
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1 (8 ounce) package cream cheese, softened
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1 cup confectioners' sugar
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1/4 cup unsalted butter, softened
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1 tablespoon pumpkin puree
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1 teaspoon vanilla extract
Directions
1
Preheat the oven to 375 degrees F (190 degrees C). Grease a 10x15-inch jelly roll pan and line with waxed paper.
2
Make the cake: Combine flour, cinnamon, baking powder, ginger, nutmeg, and salt in a medium bowl.
3
Beat sugar and eggs in a large bowl with an electric mixer until well blended. Stir in pumpkin purée. Add flour mixture and stir until just blended. Pour batter into the prepared jelly roll pan.
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.
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.
6
While the cake is cooling, make the filling: Beat cream cheese, confectioners' sugar, butter, pumpkin purée, and vanilla in a mixing bowl until smooth.
7
Spread a large sheet of plastic wrap on a work surface. Carefully unroll the cooled cake onto the plastic wrap.
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.