It’s been years since I came across this recipe. It’s a pumpkin cake with a creamy cheese filling, sprinkled with walnuts and rolled into a log shape. Not only is it impressive… it is absolutely delicious!

Pumpkin Cream Cheese Roll-Up

Recipe by Diane BeckerCourse: Cakes, Desserts

Servings

servings

Ingredients

¾ cup sifted flour
1 teaspoon baking powder
2 teaspoons cinnamon
1 teaspoon pumpkin pie spice
½ teaspoon nutmeg
½ teaspoon salt
3 eggs, slightly beaten
1 cup sugar
2/3 cup pumpkin
1 cup chopped walnuts
Confectioners sugar
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Filling
1 cup powdered sugar
8 ounce package cream cheese, softened
6 Tablespoons butter, softened
1 teaspoon vanilla
Beat until smooth and fluffy. Spread evenly over cake.

Directions

Preheat oven to 375 degrees.
Grease a jellyroll pan, line with wax paper and then grease and flour the wax paper.
In a large bowl, whisk together the flour, baking powder, cinnamon, pie spice, nutmeg and salt.
In a separate bowl, beat eggs and sugar until light and fluffy.
Add the pumpkin to the egg mixture and mix well.
Add the wet ingredients to the flour mixture and mix well.
Pour into the jellyroll pan and spread evenly with a spatula.
Sprinkle with nuts and bake for 15 minutes or until center springs back when touched.
Loosen the edges of the cake with a knife.
10. Sprinkle with confectioners sugar, cover with a damp towel or cloth and invert.
11. Pull off the wax paper & trim ¼ inch off of all sides of the cake ( a pizza cutter works best)
12.. Roll the cake and towel up starting at the short side.
13.Place the cake and towel on a wire rack, seam side down until cooled.
In the meantime, prepare the filling
Beat the cream cheese and butter together
Add the powdered sugar and vanilla and beat until smooth and fluffy
Spread evenly over the cake- see directions starting will step # 14
14. When cooled, carefully unroll cake, removing towel as you unroll.
15.Spread with filling and re-roll cake.
16. Refrigerate thoroughly and keep refrigerated until ready to serve.