RECIPE AND PHOTO SUBMITTED BY Rick Thompson
Pumpkin Cream Cheese Roll!
Ingredients For the Cake
1/4 cup powdered sugar (to sprinkle on towel)
3/4 cup all-purpose flour, sifted
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 tablespoon pumpkin pie spice
1/4 teaspoon salt
3 large eggs
1 teaspoon pure vanilla extract
1 cup granulated sugar
2/3 cup pure pumpkin puree
For the Filling
1 (8 ounce) package cream cheese, softened
1 cup powdered sugar, sifted
6 tablespoons butter, softened
1 teaspoon vanilla extract
1/2 teaspoon cinnamon
1/4 cup powdered sugar (optional)
Preparation Instructions
Preheat oven to 375 degrees F.
Line a 15 x 10-inch jelly-roll pan (or rimmed baking sheet) with parchment paper and spray with non-stick cooking spray.
Allow the parchment paper to spill over the sides for easy lifting.
Set pan aside.
In a medium bowl, combine flour, baking powder, baking soda, pumpkin pie spice and salt. In a large bowl with an electric mixer, beat eggs, vanilla and sugar until thick. Add in pumpkin and mix to combine.
Stir in flour mixture.
Spread batter evenly into prepared pan. Give the pan a good tap on the counter to release any bubbles and to help even out the batter.
Bake for 13 to 15 minutes or until top of cake springs back when touched. Immediately loosen and turn cake onto prepared towel.
The best tip to do here is to sprinkle the cake with powdered sugar, lay a clean tea towel over the cake, then top with the cooling rack.
Flip the rack, towel and baking sheet over.
Remove baking sheet. Carefully peel off paper.
Roll up cake and towel together, starting with narrow end.
Cool (seam side down) completely on wire rack.
Time to make the filling. In a medium bowl, beat cream cheese, powdered sugar, cinnamon, butter and vanilla extract until smooth.
Carefully unroll cake; remove towel.
Spread cream cheese mixture over cake.
Don’t go too thick and leave a little room at the edges so it doesn’t ooze out.
Re-roll cake.
Tightly wrap in plastic wrap and refrigerate at least one hour.
Ingredients For the Cake
1/4 cup powdered sugar (to sprinkle on towel)
3/4 cup all-purpose flour, sifted
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 tablespoon pumpkin pie spice
1/4 teaspoon salt
3 large eggs
1 teaspoon pure vanilla extract
1 cup granulated sugar
2/3 cup pure pumpkin puree
For the Filling
1 (8 ounce) package cream cheese, softened
1 cup powdered sugar, sifted
6 tablespoons butter, softened
1 teaspoon vanilla extract
1/2 teaspoon cinnamon
1/4 cup powdered sugar (optional)
Preparation Instructions
Preheat oven to 375 degrees F.
Line a 15 x 10-inch jelly-roll pan (or rimmed baking sheet) with parchment paper and spray with non-stick cooking spray.
Allow the parchment paper to spill over the sides for easy lifting.
Set pan aside.
In a medium bowl, combine flour, baking powder, baking soda, pumpkin pie spice and salt. In a large bowl with an electric mixer, beat eggs, vanilla and sugar until thick. Add in pumpkin and mix to combine.
Stir in flour mixture.
Spread batter evenly into prepared pan. Give the pan a good tap on the counter to release any bubbles and to help even out the batter.
Bake for 13 to 15 minutes or until top of cake springs back when touched. Immediately loosen and turn cake onto prepared towel.
The best tip to do here is to sprinkle the cake with powdered sugar, lay a clean tea towel over the cake, then top with the cooling rack.
Flip the rack, towel and baking sheet over.
Remove baking sheet. Carefully peel off paper.
Roll up cake and towel together, starting with narrow end.
Cool (seam side down) completely on wire rack.
Time to make the filling. In a medium bowl, beat cream cheese, powdered sugar, cinnamon, butter and vanilla extract until smooth.
Carefully unroll cake; remove towel.
Spread cream cheese mixture over cake.
Don’t go too thick and leave a little room at the edges so it doesn’t ooze out.
Re-roll cake.
Tightly wrap in plastic wrap and refrigerate at least one hour.
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