This pumpkin roll with cream cheese is great for a Halloween or Thanksgiving dessert
Prep Time
2 hrs 40 mins
Dificult
Medium
Servings
3 hrs 20 mins
Ingredients
Instructions
Preheat the oven to 375 degrees F (190 degrees C). Grease a 10x15-inch jelly roll pan and line with waxed paper.
Make the cake: Combine flour
cinnamon
baking powder
ginger
nutmeg
and salt in a medium bowl.
Beat sugar and eggs in a large bowl with an electric mixer until well blended. Stir in pumpkin purée. Add flour mixture and stir until just blended. Pour batter into the prepared jelly roll pan.
Bake in the preheated oven until a toothpick inserted into the center comes out clean
about 15 minutes. Remove from the oven and cool in the pan for 10 minutes.
Turn cake out onto a clean kitchen towel. Remove and discard waxed paper. Starting with the short end of the cake
roll both the cake and towel up into a log; let cool completely
about 30 minutes.
While the cake is cooling
make the filling: Beat cream cheese
confectioners' sugar
butter
pumpkin purée
and vanilla in a mixing bowl until smooth.
Spread a large sheet of plastic wrap on a work surface. Carefully unroll the cooled cake onto the plastic wrap.
Spread filling over the cake
re-roll the cake (without the towel)
and wrap carefully with plastic wrap. Transfer the filled cake
