Cream Cheese Pumpkin Roll

Name: Cream Cheese Pumpkin Roll
Ingredients: 3 eggs; 1 cup white sugar; 2/3 cup pumpkin puree; 3/4 cup all-purpose flour; 2 teaspoons ground cinnamon; 1 teaspoon baking powder; 1 teaspoon ground ginger; 1/2 teaspoon ground nutmeg; 1/2 teaspoon salt; Filling:; 1 (8 ounce) package cream cheese, softened; 1 cup confectioners' sugar; 1/4 cup butter, softened; 1 tablespoon pumpkin puree; 1 teaspoon vanilla extract

15 ingredients

6 steps

Ingredients

3 eggs
1 cup white sugar
2/3 cup pumpkin puree
3/4 cup all-purpose flour
2 teaspoons ground cinnamon
1 teaspoon baking powder
1 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
Filling:
1 (8 ounce) package cream cheese, softened
1 cup confectioners' sugar
1/4 cup butter, softened
1 tablespoon pumpkin puree
1 teaspoon vanilla extract

Directions

1

Preheat oven to 375 degrees F (190 degrees C). Grease a 10x15-inch jelly roll pan and line with wax paper.
2

Beat eggs and white sugar in a large bowl until well blended; stir in 2/3 cup pumpkin puree.
3

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.
4

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.
5

Beat cream cheese, confectioners' sugar, butter, 1 tablespoon pumpkin puree, and vanilla extract in another bowl until smooth.
6

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.