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Pumpkin Roll  (Not yet rated)

Perfect for autumn. Like a jelly roll, but with pumpkin and a sweet cream cheese filling.

Cal: 243 Fat: 8g Carbs: 40g Protein: 3g Fiber: 0g

Original recipe serves 10
½ 2x 3x Reset


Note: This adjusts ingredient amounts but not amounts mentioned in the Directions.

Ingredients (serves 20)

  • 2 cups sugar
  • 2 cups pumpkin ; canned
  • 1 teaspoon cloves ; ground
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ounce cream cheese ; softened
  • 1 1/2 cups all-purpose flour
  • 6 egg(s)
  • 12 tablespoons butter ; or margine
  • 2 teaspoons vanilla extract
  • 1 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 2 cups confectioner's sugar
  • In My Kitchen

  • Directions

    Preheat oven to 375 degrees F. Grease a 15x10 inch jelly role pan and line with wax paper. Sprinkle a cotton, thin kitchen towel with confectioner's sugar and set aside. In a small bowl, combine salt, baking soda, baking powder, cloves, cinnamon, sugar and flour. In a large bowl, beat eggs and sugar until thick. Beat in the pumpkin, and then stir in the flour mixture. Spread batter evenly on jelly roll pan. Bake for 13-15 minutes or until cakes springs back up when touched. Loosen the cake and invert onto the prepared towel. Carefully remove wax paper. Roll up cake and towel together, starting with the narrow end. Set aside to cool, on a wire rack. Prepare filling by beating the confectioner's sugar, cream cheese, vanilla and butter in a small bowl until smooth. Unroll the cake, and remove the towel. Spread the cream cheese mixture over the cake. Reroll the cake. Wrap in plastic wrap and chill in the refrigerator for at least one hour. Sprinkle with confectioner's sugar before serving.

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