Cream Cheese Filled Pumpkin Roll
Source of Recipe
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This scrumptious dessert is one that everyone really seems to enjoy
on a special holiday such as Thanksgiving, a wonderful pumpkin
flavored cake, filled with cream cheese, then rolled up and topped
with a light dusting of confectioners' sugar.
1 1/2 cups granulated sugar
4 large eggs
1 cup canned 100% pumpkin
1 cup PLUS 2 tbsp. all-purpose flour
1 1/2 tsp. baking soda
1/2 tsp. salt
Confectioners' sugar, for garnish
Beat the first three ingredients together for three minutes, add the
next three ingredients. Mix well, spread in a jelly roll pan or
cookie sheet with sides greased and pan lined with wax paper. Bake
at 375 degrees F (190 C) for 13-15 minutes. Let cool for 1 minute.
Sprinkle dampened tea towel (smooth cotton or linen tea towel, not
terrycloth) with confectioners' sugar, invert cake onto top of sugar
sprinkled tea towel and peel off wax or parchment paper and roll up.
Let cool in refrigerator.
For Filling:
1 cup confectioners' sugar
1 tsp. vanilla extract
2 tbsp. unsalted butter or margarine, softened at room temperature
1 (8 oz.) package cream cheese, softened
Garnish:
Confectioners' sugar
Beat all filling ingredients together and mix well. Unroll cooled
cake. Spread with filling. Roll back up and refrigerate.
Before serving, bring pumpkin roll to room temperature and dust
lightly with confectioners' sugar. Cut into 1 to 1 1/2-inch slices
for serving.
Makes 12 servings.
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