Three years ago I made this pumpkin, cream cheese roll as a Christmas dessert and it was to die for. Cream Cheese and pumpkin are a perfect combo and this dessert is sure to wow everyone who tastes it! So I decided that this year, I'm making them again and selling them to anybody interested. If you are looking for a yummy dessert that will be the favorite of the evening, you need to bring a Pumpkin roll.The cake is so moist and delicious and the cream cheese filling is the perfect compliment in each and every bite! I got the recipe from Pinterest and this is what you'll need:
For the cake:
3 eggs, separate egg yolks and egg whites
1 cup sugar, divided in half
⅔ cup pumpkin puree, I use the canned kind
¾ cup flour
1 teaspoon baking soda
½ teaspoon cinnamon
¼ teaspoon salt
For the filling:
8 oz. softened cream cheese, softened
2 Tablespoon butter, softened
1½ cup powdered sugar
½ teaspoon vanilla
Here's what you need to do: Cake directions: Preheat oven to 375 degrees F.
Line a 15x10 inch baking pan with parchment paper. Grease and flour the pan and the top of the paper.
In a large bowl, beat egg yolks until think. Gradually add ½ cup sugar and the pumpkin. Beat mixture until the sugar is almost dissolved.
In a smaller bowl, beat egg whites until soft peaks form. Gradually add remaining sugar and beat until stiff peaks form. Fold the egg whites into the pumpkin mixture.
In a smaller bowl, sift together flour, baking soda, cinnamon, and salt. Gently fold into pumpkin mixture. Spread into pan.
Bake at 375 degrees F for 13 to 15 minutes, or until cake springs back when touched. Cool 5 minutes and turn cake onto a kitchen towel sprinkled with powder sugar. Gently peel off paper. Roll up cake in in the towel starting with the shorter side. Cool completely before adding the filling.
Filling directions:
In small bowl beat cream cheese, butter, powdered sugar, and vanilla until smooth.
Unroll cake and spread filling.
Roll up again and cover with plastic wrap and refrigerate for 2 hours before serving.
Can be frozen- Remove from freezer 15 minutes before serving. Hope you enjoy! If you make this recipe, snap a photo and hashtag it #mixingessentials. I would love to see how this came out.
Recipe adapted from: chef in training
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