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Pumpkin Cream Cheese Roll

5.0(117)

Make and share this Pumpkin Cream Cheese Roll recipe from Food.com.

by troyh·published 1999-12-15

Dessert

Servings

8 serving(s)

Total time

55 min

prep 40 min

Calories / serving

383 kcal

Ingredients (11)

serves

Instructions (11 steps)

01In a large bowl, beat eggs and sugar. Beat in remaining cake ingredients.
02Grease a 10"x15" jelly roll pan. Line pan with waxed paper, then grease and lightly flour the waxed paper.
03Pour batter into the pan and spread evenly. Bake at 350F for 15 minutes. *Cake cooks fast so watch carefully to avoid burning the edges.
04While cake is baking, sprinkle powdered sugar heavily over the kitchen towel, using a sieve or sifter.

05Turn hot cake onto the towel.

06Remove waxed paper. Trim off burnt or crusty edges.

07Sprinkle more powdered sugar over the hot cake and quickly roll up with towel inside. Let cake cool completely, about 30 minutes.

08Meanwhile, prepare filling by beating together all ingredients until smooth and creamy.

09Unroll cooled cake and spread with the filling mixture. Roll up cake with filling on the inside. Wrap in waxed paper and then foil.

10Refrigerate or freeze. To serve, slice cake about 1/3 inch thick and sprinkle with powdered sugar.

11Note - cake cuts best when still slightly frozen.

Nutrition (per serving)

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Rich recipe — supports nutrition-aware planning.