Cream Cheese Pumpkin Roll recipe
All Recipes Fruits and Vegetables Vegetables Squash
Ingredients
- 3 eggs 1 cup white sugar ⅔ cup pumpkin puree ¾ cup all-purpose flour 2 teaspoons ground cinnamon 1 teaspoon baking powder 1 teaspoon ground ginger ½ teaspoon ground nutmeg ½ teaspoon salt 1 (8 ounce) package cream cheese, softened 1 cup confectioners' sugar ¼ cup butter, softened 1 tablespoon pumpkin puree 1 teaspoon vanilla extract
Nutrition Info
- 308.1 caloriescarbohydrate: 41.9 gcholesterol: 92.6 mgfat: 14.1 gfiber: 1 gprotein: 4.8 gsaturatedFat: 8.4 gservingSize: -sodium: 324.9 mgsugar: 32.6 gtransFat: : -unsaturatedFat: : -
Directions Cream Cheese Pumpkin Roll
Directions
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Preheat oven to 375 degrees F (190 degrees C). Grease a 10x15-inch jelly roll pan and line with wax paper.
Beat eggs and white sugar in a large bowl until well blended, stir in 2/3 cup pumpkin puree.
Combine flour, cinnamon, baking powder, ginger, nutmeg, and salt in another bowl, stir into egg mixture until just blended. Pour mixture into prepared jelly roll pan.
Bake in preheated oven until a toothpick inserted into the center comes out clean, about 15 minutes. Cool in the pans for 10 minutes, then turn cake out onto a clean towel. Remove and discard wax paper. Roll cake up into the towel, starting with the short end. Cool.
Beat cream cheese, confectioners' sugar, butter, 1 tablespoon pumpkin puree, and vanilla extract in another bowl until smooth.
Spread a large sheet of plastic wrap on a work surface. Place and unroll cake over plastic and spread with prepared filling. Re-roll cake and wrap with plastic. Refrigerate, seam-side down, until chilled, about 2 hours.