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I thought this dessert is perfect for fall. I love pumpkins and everything that`s made from pumpkins. They sell these pumpkin cream cheese rolls at our local Fresh Market bakery and they are amazing!
But knowing myself i always wanna make things myself.
1 cup sugar
2/3 cup canned pumpkin
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon nutmeg
3/4 cup flour
1 (8 ounce) package cream cheese, softened
4 tablespoons butter, softened
1 cup powdered sugar
1 teaspoon vanilla
Preheat oven to 350F. Grease a 10x15 jelly roll pan. Line pan with waxed paper, then grease and lightly flour the waxed paper.
In a large bowl, beat eggs and sugar. Beat in remaining cake ingredients. Pour batter into the pan and spread evenly. Bake 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. Cake cuts best when still slightly frozen.
This recipe was easier than I thought itd be, even though the cake flipping and rolling made me nervous. The bread split when I was rolling up the cream cheese, but I was able to mend it back together in the final step when I wrapped the roll in wax paper tightly before freezing and slicing.
do you like pumpkin desert or not? would you try this recipe?
*pictures from link below*