Pumpkin And Cream Cheese Roll Up Recipes
PUMPKIN CREAM CHEESE ROLL
Make and share this Pumpkin Cream Cheese Roll recipe from Food.com.
Provided by troyh
Categories Dessert
Time 55m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- In a large bowl, beat eggs and sugar. Beat in remaining cake ingredients.
- Grease a 10"x15" jelly roll pan. Line pan with waxed paper, then grease and lightly flour the waxed paper.
- Pour batter into the pan and spread evenly. Bake at 350F for 15 minutes. *Cake cooks fast so watch carefully to avoid burning the edges.
- While cake is baking, sprinkle powdered sugar heavily over the kitchen towel, using a sieve or sifter.
- Turn hot cake onto the towel.
- Remove waxed paper. Trim off burnt or crusty edges.
- Sprinkle more powdered sugar over the hot cake and quickly roll up with towel inside. Let cake cool completely, about 30 minutes.
- Meanwhile, prepare filling by beating together all ingredients until smooth and creamy.
- Unroll cooled cake and spread with the filling mixture. Roll up cake with filling on the inside. Wrap in waxed paper and then foil.
- Refrigerate or freeze. To serve, slice cake about 1/3 inch thick and sprinkle with powdered sugar.
- Note - cake cuts best when still slightly frozen.
CREAM CHEESE PUMPKIN ROLL
This is great for a Halloween or Thanksgiving dessert.
Provided by Junia Sonier
Categories Fruits and Vegetables Vegetables Squash
Time 2h50m
Yield 10
Number Of Ingredients 14
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Grease a 10x15-inch jelly roll pan and line with wax paper.
- Beat eggs and white sugar in a large bowl until well blended; stir in 2/3 cup pumpkin puree.
- 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.
- 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.
- Beat cream cheese, confectioners' sugar, butter, 1 tablespoon pumpkin puree, and vanilla extract in another bowl until smooth.
- 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.
Nutrition Facts : Calories 308.1 calories, Carbohydrate 41.9 g, Cholesterol 92.6 mg, Fat 14.1 g, Fiber 1 g, Protein 4.8 g, SaturatedFat 8.4 g, Sodium 324.9 mg, Sugar 32.6 g
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