Pumpkin and Cream Cheese Roll-up

Pumpkin and Cream Cheese Roll-up

This recipe was given to me by friend, Dorothy Bender Frank.  It’s easier than you think and looks very elegant with the right presentation.  It also tastes very good.

¾ cup sifted all-purpose flour
1 tsp. baking powder
2 tsp. cinnamon
1 tsp. pumpkin pie spice
½ tsp. ground nutmeg
½ tsp. salt
3 eggs slightly beaten
1 cup sugar
2/3 cup canned solid pack pumpkin
1 cup chopped walnuts, optional

Cream Cheese Filling (recipe follows)

Preheat oven to 375 degrees. Grease 15” x 10” x 1” jelly roll pan
Line with waxed paper; grease and flour the waxed paper.
Sift flour, baking powder, cinnamon, pumpkin pie spice, nutmeg and salt onto a sheet of waxed paper.
Beat eggs and sugar in a large bowl until thick and fluffy
Beat in pumpkin.
Stir in dry ingredients all at once.
Pour into prepared pan; spread evenly with rubber spatula.
Sprinkle with nuts (my kids aren’t fans of nuts so I omit them.)
Bake in preheated oven for 15 minutes or until center springs back when lightly touched with fingertips.
Loosen cake around the edges with a knife.
Invert cake onto a clean damp kitchen towel that has been dusted with confectioners sugar.
Peel off waxed paper.
Trim ¼” off all sides.
Roll up cake and towel together from short side.
Place seam side down on wire rack; cool completely.
Unroll cake when cool.
Spread cream cheese filling.  Reroll cake and refrigerate until ready to serve.

Cream Cheese Filling

Beat together:

1 cup sifted confectioners sugar
1 package (8 oz.) softened cream cheese
6 Tbsp. butter, softened
1 tsp. vanilla

Beat until smooth.  Spread on cooled cake.