Pumpkin Roll with Cream Cheese Filling
Nutritional Information
A spiral of spiced pumpkin sponge wrapped around cream cheese filling. The make-ahead dessert that stuns on the table.
This recipe is originally for 10 servings. How many are you cooking for today?
- 3 large eggs
- 1 cup sugar
- 3/4 cup pumpkin puree
- 3/4 cup all-purpose flour
- 1 tsp baking powder
- 8 oz cream cheese, softened
- 1/2 cup butter, softened
- 1 1/2 cups powdered sugar
Preheat oven to 375°F and line a 10x15 jelly roll pan with parchment. Beat eggs and sugar 3 minutes until thick; fold in pumpkin, then flour, baking powder, cinnamon, ginger, and salt.
Spread into the pan and bake 13-15 minutes until springy.
Turn onto a sugared towel and roll it up with the towel inside; cool 1 hour.
Beat the filling ingredients until fluffy. Unroll the cake, spread, re-roll, and chill 2 hours. Dust with powdered sugar.
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