Cheese-Filled Pumpkin Roll

  • 1 cup granulated sugar
  • 3 eggs
  • 3/4 cup flour
  • 1 tsp baking soda
  • 1 tsp ground cinnamon
  • 1/4 tsp salt
  • 2/3 cup mashed cooked pumpkin or canned pumpkin
  • 2 tbsp sifted powdered sugar
Cream Cheese Filling:
  • 1 (8 oz) block cream cheese softened
  • 1 cup sifted powdered sugar
  • 2 tbsp butter, softened
  • 1 tsp vanilla extract
  • 1/2 cup chopped walnuts (optional)
  1. preheat oven to 350. spray a 15.5″ x 10.5″ x 1″ baking pan with nonstick cooking spray. line with wax paper; spray paper with more cooking spray.
  2. in a large mixing bowl beat granulated sugar, eggs, flour, baking soda, cinnamon and salt with electric mixer until smooth.
  3. Beat 1 minute more; stir in pumpkin until combined
  4. spread batter evenly in prepared baking pan. bake 12 to 14 minutes or until cake springs back when lightly touched.
  5. Turn cake out onto clean linen towel sprinkled with powdered sugar.
  6. Carefully remove wax paper. starting at narrow end, roll up towel and cake together. cool completely.
  7. meanwhile prepare filling. in a mixing bowl beat cream cheese, powdered sugar, butter and vanilla extract until smooth. stir in chopped walnuts if desired.
  8. unroll cake and spread with filling. Roll up with out towel this time; transfer to serving platter.
  9. cover; refrigerate until serving time. cut into slices to serve. refrigerate leftover slices.
serves 10.

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