Pumpkin Roll with Cream Cheese Filling

• Vegetarian

• Produce

  • 2/3 cup Pumpkin puree

• Refrigerated

  • 3 Eggs

• Baking & Spices

  • 3/4 cup All-purpose flour
  • 1/2 tsp Baking powder
  • 1/2 tsp Baking soda
  • 1 cup Granulated sugar
  • 1 1/4 cup Powdered sugar
  • 2 tsp Pumpkin pie spice
  • 1/4 tsp Salt
  • 2 tsp Vanilla

• Dairy

  • 6 tbsp Butter
  • 8 oz Cream cheese

Found on cakescottage.com

Description

Ingredients

• ¾ cup all-purpose flour
• ½ tsp baking soda
• ½ tsp baking powder
• 2 tsp pumpkin pie spice
• ¼ tsp salt
• 3 eggs, room temperature
• 1 cup granulated sugar
• ⅔ cup pumpkin puree
• 1 tsp vanilla extract
• ¼ cup powdered sugar (to sprinkle on towel) plus more for garnish, if desired
• 8 oz. cream cheese, softened
• 1 cup powdered sugar, sifted
• 6 Tbsp. butter, softened
• 1 tsp. vanilla extract

Directions

• Heat the oven to 375 degrees.
• Line a 15x10 inches pan with baking paper and grease it with cooking spray.
• Put cotton kitchen cloth or towel on the table and sprinkle it with powdered sugar.
• Mix the flour, baking powder, baking soda, pumpkin pie spice and salt in a bowl.
• In a large bowl, mix the eggs and sugar until they blend. Add in vanilla and pumpkin puree and mix until well combined.
• Add flour mixture, blend and spread evenly into the prepared pan. Bake for 11 to 13 minutes, or until top of cake springs back when touched.
• Roll over the cake on the kitchen cloth and peel off the baking paper.
• Carefully roll the cake with the cloth/towel, starting with narrow end and leave it to cool.
• During this time, in a large mixer bowl, whisk cream cheese, powdered sugar, butter and vanilla extract until it becomes smooth.
• Carefully unroll the cake. Spread the filling over and roll the cake again.
• Wrap it in a plastic foil and leave it in the fridge for 1 hour.
• Garnish with powdered sugar.
• Slice to serve.