Pumpkin Roll with Cream Cheese Filling

Pumpkin Roll filled with cream cheese, delightful! This recipe came from the VeryBestBaking.Com recipe site. It's been around along time...because it's good!!   To Read More, Click On The Recipe Title.


I took lots of pictures while I was making it so lets get started.

Making this recipe was easy and didn't take long at all. First we're going to mix up the batter, when you start the recipe you have to mix the dry ingredients together then mix the wet. When you start mixing the wet ingredients you start with the sugar and the eggs. It's very important that when you beat the sugar and eggs together that you beat them till the sugar is dissolved and the mixture becomes thick and a very pale yellow. Like this.




This will take a couple of minutes to do but please make sure that you beat it till it's thick and pale yellow. Then you can add the the rest of your wet ingredients and add the dry. Grease your jelly roll pan and line it with wax paper, then grease and flour the waxed paper.



I left the waxed paper a little longer on the ends of the pan so I could use them to lift my pumpkin roll out of the pan. Pour the batter into the pan and level it out, then bake it for the recommended time. While it's baking get a thin cotton kitchen towel and dust it with powdered sugar, making sure you use enough sugar so that the pumpkin roll doesn't stick to the towel. I used 1/4 cup and it worked very well.



Here's a picture of the batter baked in the jelly roll pan.



At this point we take it out of the pan, I had to use a knife and run it along the edge of the pan to loosen it up on one side, then I lifted it out of the pan and flipped it over onto the sugared towel and very carefully peeled the waxed paper off.




So far so good! Now we're going to start rolling up the cake into the sugared towel, start with the short end and very carefully start to roll.




When your done rolling it up into the towel it looks like this.




Let this cool completely on a wire rack. After its cooled slowly unroll it, it's time to spread the cream cheese on it.



Slather the cream cheese mixture on it, now you will roll it back up.



Take this roll, put plastic wrap on it and refrigerate it for 1 hour, it was a very long hour for me , I couldn't wait to taste it! At last we have Pumpkin Roll with Cream Cheese filling!

It's so moist and good and the cream cheese filling just makes it that much better! I know I'll be making this alot before , during and after the holidays. I hope you do too.


Libby's Pumpkin Roll with Cream Cheese Filling
VeryBestbaking.Com
CAKE
1/4 cup powdered sugar (to sprinkle on towel)
3/4 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon salt
3 large eggs
1 cup granulated sugar
2/3 cup LIBBY'S® 100% Pure Pumpkin
1 cup walnuts, chopped (optional)

FILLING
1 pkg. (8 oz.) cream cheese, at room temperature
1 cup powdered sugar, sifted
6 tablespoons butter or margarine, softened
1 teaspoon vanilla extract
Powdered sugar (optional for decoration)

Directions:

FOR CAKE:PREHEAT oven to 375° F. Grease 15 x 10-inch jelly-roll pan; line with wax paper. Grease and flour paper. Sprinkle a thin, cotton kitchen towel with powdered sugar.

COMBINE flour, baking powder, baking soda, cinnamon, cloves and salt in small bowl. Beat eggs and granulated sugar in large mixer bowl until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared pan. Sprinkle with nuts. BAKE for 13 to 15 minutes or until top of cake springs back when touched. (If using a dark-colored pan, begin checking for doneness at 11 minutes.) Immediately loosen and turn cake onto prepared towel. Carefully peel off paper. Roll up cake and towel together, starting with narrow end. Cool on wire rack.

FOR FILLING:BEAT cream cheese, 1 cup powdered sugar, butter and vanilla extract in small mixer bowl until smooth. Carefully unroll cake. Spread cream cheese mixture over cake. Reroll cake. Wrap in plastic wrap and refrigerate at least one hour. Sprinkle with powdered sugar before serving, if desired.

COOKING TIP:Be sure to put enough powdered sugar on the towel when rolling up the cake so it will not stick.