Friday, November 19, 2010

Pumpkin Roll with Cream Cheese Filling

 Pumpkin Roll with Cream Cheese Filling.

This was the first time I've ever made one of these.  But it turned out beautifully.  I wished I had step by step pictures.  So the beauty of that, is that I am instead providing step by step pictures for you!  So enjoy!

Pumpkin Roll Ingredients:
1/4 cup powdered sugar (To sprinkle on a towel)*More on that later
3/4 cup flour
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp cinnamon
1/2 tsp cloves (I personally think this is a very strong spice.  I only used 1/4 tsp instead)
1/4 tsp salt (I almost never put salt in my baked goods and they always turn out just fine. :)
3 eggs
1 cup sugar
2/3 cup pure pumpkin

Filling Ingredients:
1 8 oz pkg cream cheese, softened
1 tsp vanilla extract
1 cup powdered sugar
6 Tbps butter, softened

First preheat your oven to 375.
In your mixing bowl beat eggs and sugar until thick.  Beat in the pumpkin, the stir in the dry ingredients, (flour, baking powder and soda, cinnamon and cloves)  Mix well.

Now, prepare your pan.  Line a 10x15 jelly roll pan with wax paper, or tinfoil and grease with spray, or butter. (I ran out of wax paper so I had to use tinfoil instead.)  Pour your pumpkin mix on this and bake for 13-15 minutes, or until it springs back when touched.

Next prepare your flour sack towel with powdered sugar so you can flip your pumpkin bread onto this.  The powdered sugar layer should be covering the whole towel to keep the bread from sticking to the towel.

Flip your bread onto the sugared towel and remove the foil/wax paper.  Roll up the cake and towel together and let cool. (I stuck mine in the frig to let it cool, and to help speed up the cooling process.)  The point of rolling it up and letting it cool is so it forms to this shape while cooling and helps prevent it from ripping or falling apart when you go to roll the cream cheese layer in.  Start from the shorter end, and wrap slowly.

Next, beat together the cream cheese, powdered sugar, butter, and vanilla.  Carefully unroll the cake leaving it on the towel for now.  Spread the cream cheese mixture over top of the cake.  Reroll the cake, this time carefully making sure it is not sticking to the towel on the other side.  Wrap in plastic wrap and refrigerate atleast 1 hour.  Sprinkle with powdered sugar before serving, if desired.

I put mine on a plate and put plastic wrap over the top of it and then put it in the frig.

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