Pumpkin Roll With Cream Cheese Filling
October 21, 2009
Here’s a great southern recipe for a pumpkin roll
with creamy cream cheese filling that everyone
will love. I have been dying to try this recipe
for a while, so I decided to try a pumpkin roll
for the first time. Honestly, I have never liked
pumpkin pie or pumpkin recipes but I do love
Pumpkin Cupcakes with cream cheese frosting
and this Pumpkin Roll recipe.
This was great to make and slice up
and store in the freezer for when company
comes. Then all you have to do is take it out
and let it thaw a bit. You have got to try
this recipe. I found it over at About.com
Pumpkin Roll With Cream Cheese Filling
3 Eggs
1 cup Sugar
2/3 cup Pumpkin
1 teaspoon Lemon juice
3/4 cup All-purpose flour
1 teaspoon Baking powder
2 teaspoons Cinnamon
1 teaspoon Ginger
1/2 teaspoon Nutmeg
1/2 teaspoon Salt
Filling:
8 ounces Cream cheese — softened
4 tablespoons Butter — or margarine
1 cup Powdered sugar
1/2 teaspoon Vanilla
In electric mixer combine sugar with eggs and beat
until well blended. Add lemon juice and pumpkin
and mix.
In separate bowl mix flour, salt, spices and baking
powder. Add to egg mixture.Spread batter into greased
and waxed-paper lined 10-by-15-inch jelly-roll pan.
Bake at 350 for 15 minutes and remove from oven
and let cool.
While cake is cooling prepare cream cheese filling. Add cream
cheese, vanilla and powdered sugar and mix with electric mixer
until blended.
Unroll cooled cake and spread cream cheese filling over cake.
Roll up cake in plastic wrap and chill for 1 hour. Slice and
serve.
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