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Pumpkin Cream Cheese Roll Recipe

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This recipe for Pumpkin Cream Cheese Roll is from Humpskunk & Buttermilk, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3/4 c. flour
1 tsp. baking powder
2 tsp. cinnamon
1 tsp. pumpkin pie spice
1/2 tsp. nutmeg
1/2 tsp. salt
3 eggs, slightly beaten
1 c. sugar
2/3 c. canned pumpkin
1 c. chopped walnuts (optional)

Cream Cheese Filling:
8 oz. cream cheese, softened
1 c. powdered sugar
6 T. butter
1 tsp. vanilla
Directions:
Directions:
Filling: Beat together until smooth.

Sift flour, baking powder, cinnamon, pie spice, nutmeg,
and salt. Beat eggs and sugar in large bowl until thick
and fluffy. Beat in pumpkin. Stir in dry ingredients all at
once. Pour onto greased wax paper lined cookie
sheet. Spread evenly and sprinkle with nuts. Bake in
preheated 375º oven for 15 minutes or until center
springs back. Loosen cake around edges.
Invert onto a clean, damp towel sprinkled with powered
sugar. Peel off waxed paper. Trip 1/4 inch from all
sides. Roll up cake and towel together. Cool
completely, unroll, and spread with filling. Re-roll
without the towel. Refrigerate until ready to serve.

 

 

 

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