Pumpkin Roll

Yummm. I didn’t realize until afterwards that I rolled it the wrong way but regardless of the shape, (the filling should look swirled and not a big blob) it tastes great!! And I had my lactose free cream cheese and butter so I was able to make it dairy free!

1/4 cup powdered sugar (to sprinkle on towel)
3/4 cup all-purpose flour
1/2 tsp. baking powder
1/2 tsp. baking soda
1 tsp. ground cinnamon
1/4 tsp. nutmeg
1/4 teaspoon salt
3 large eggs
1 tsp. vanilla extract
1 cup granulated sugar
2/3 cup pumpkin puree

1 (8 oz.) brick cream cheese, room temperature
1 cup powdered sugar, sifted
6 Tbsp. butter, softened
1 tsp. vanilla extract


to make roll:
1. Preheat oven to 375F. Line a 15 x 10-inch jelly-roll pan with parchment paper and grease with cooking spray.
2. Lay out a thin, cotton kitchen towel flat on table surface and sprinkle it generously with powdered sugar.
3. Whisk together flour, baking powder, baking soda, spices and salt in medium bowl until combined. Set aside.
4. In a large bowl, beat eggs, vanilla, and granulated sugar on medium speed until thick. Add pumpkin.
5. Stir in flour mixture until just combined.
6. Spread evenly into prepared pan.
7. Bake for 13 to 15 minutes or until top of cake springs back when touched. Immediately loosen and turn cake onto powdered towel. Carefully peel off paper and roll up cake and towel together starting with narrow end. Cool on wire rack completely before adding cream cheese filling. **recipe on bottom
8. When ready to add filling, carefully unroll cake and remove the towel. Spread cream cheese mixture evenly over cake. Immediately re-roll cake. Wrap in plastic wrap and refrigerate at least one hour. Slice to serve.

**to make cream cheese filling
In a large bowl using an electric mixer, beat cream cheese, powdered sugar, butter and vanilla extract until smooth. If the filling is too thin, add more powdered sugar. If it is too thick, add a half teaspoon or two of water.

found on: gimmesomeoven.com


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