Pumpkin Roll With Cream Cheese Recipes

CREAM CHEESE PUMPKIN ROLL

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease a 10x15-inch jelly roll pan and line with wax paper.
• Beat eggs and white sugar in a large bowl until well blended; stir in 2/3 cup pumpkin puree.
• Combine flour, cinnamon, baking powder, ginger, nutmeg, and salt in another bowl; stir into egg mixture until just blended. Pour mixture into prepared jelly roll pan.
• Bake in preheated oven until a toothpick inserted into the center comes out clean, about 15 minutes. Cool in the pans for 10 minutes, then turn cake out onto a clean towel. Remove and discard wax paper. Roll cake up into the towel, starting with the short end. Cool.
• Beat cream cheese, confectioners' sugar, butter, 1 tablespoon pumpkin puree, and vanilla extract in another bowl until smooth.
• Spread a large sheet of plastic wrap on a work surface. Place and unroll cake over plastic and spread with prepared filling. Re-roll cake and wrap with plastic. Refrigerate, seam-side down, until chilled, about 2 hours.

PUMPKIN CREAM CHEESE ROLL

Steps:

• In a large bowl, beat eggs and sugar. Beat in remaining cake ingredients.
• Grease a 10"x15" jelly roll pan. Line pan with waxed paper, then grease and lightly flour the waxed paper.
• Pour batter into the pan and spread evenly. Bake at 350F for 15 minutes. *Cake cooks fast so watch carefully to avoid burning the edges.
• While cake is baking, sprinkle powdered sugar heavily over the kitchen towel, using a sieve or sifter.
• Turn hot cake onto the towel.
• Remove waxed paper. Trim off burnt or crusty edges.
• Sprinkle more powdered sugar over the hot cake and quickly roll up with towel inside. Let cake cool completely, about 30 minutes.
• Meanwhile, prepare filling by beating together all ingredients until smooth and creamy.
• Unroll cooled cake and spread with the filling mixture. Roll up cake with filling on the inside. Wrap in waxed paper and then foil.
• Refrigerate or freeze. To serve, slice cake about 1/3 inch thick and sprinkle with powdered sugar.
• Note - cake cuts best when still slightly frozen.

PUMPKIN CREAM CHEESE ROLL

Steps:

• Grease a jelly roll pan or a cookie sheet with four sides.
• Line with waxed paper, then grease and flour the wax paper.
• Sift 3/4 cup flour, baking powder, cinnamon, pumpkin pie spice, salt, and nutmeg onto some waxed paper.
• Beat eggs and sugar until thick.
• Add dry ingredients and stir in canned pumpkin.
• Pour into pan and and spread to all edges.
• Bake at 375 degrees for 15 minutes or until middle springs back when touched.
• Invert onto a damp towel that has been sprinkled with powder sugar.
• (I use a flour sack type towel, it works best) Carefully remove Waxed paper.
• Trim the edges off, then roll up in the towel and place on a rack to cool.
• Mix softened cream cheese, Powdered sugar, butter or margarine
• ,vanilla, pecans and *Golden Rasins (*Optional)
• When cake is cool carefully unroll and spread filling almost all the way to the edge.
• Using your towel to help, roll the roll back up, (it will be moist so as I'm rolling I sprinkle with more powder sugar, this will keep it from sticking to your fingers).
• Once rolled up, wrap in plastic wrap and refridgerate.
• When ready to serve remove wrap and slice and serve with a sprinkle of Powdered Sugar.
• Great for the holidays.