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Better than Delicious~Pumpkin Cream Cheese Roll

Well, I got several recipes once I mentioned my craving for this delectable treat.  First was from Jackie (an event coordinator in Indiana), so I used hers right away because I had all the ingredients on hand!  I had no idea the unique method of making this, so I thought I’d document the process. It was late at night and I didn’t want to dig out my flash, so these are pretty dark (this first one was taken the next day)….

First you sprinkle the surface with powdered sugar and a clean dish towel on top of that sprinkled with powdered sugar (I was so confused how the dish towel played into the recipe).


Then you cook your cake recipe on parchment paper on a jelly roll pan (cooks a thin cake).

Then  you pull out the paper/cake and place it upside down on the powdered dish towel, and start to peel off the paper

Then you roll up the cake IN the dish towel (weird, I know) and let it cool for an hour…

after it cools, you unroll it…

and frost it with the scrupmtious cream cheese mixture…

Then roll it back up without the towel…

Then put it on a plate and sprinkle a bit more powdered sugar and chill.

Slice it up and enjoy a taste of heaven…

 Oh my, SO good!  I introduced this to my daughter saying it was delicious and she said, this is BETTER than delicious!  I was actually glad when my boys turned their noses up on this…I probably ate more than half of it myself. Thanks also to my friend Monica who shared a recipe that mentioned the parchment paper (the one from Jackie said to grease the pan, but I don’t have much luck with greasing things).  And to Tamra my friend who said she has many other “roll” recipes from living in Europe (I guess they do this a lot there), so I can’t wait to try those!

Pumpkin Cream Cheese Roll

Preheat oven to 375.  Place parchment paper down on jelly roll pan.

3 eggs
1 c. sugar
2/3 c. canned pumpkin
1 t. lemon juice
3/4 c. flour
1 t. baking powder
1 t. salt
2 t. cinnamon
2 t. ginger
1/2 t. nutmeg

Beat eggs and gradually add sugar.  Add pumpkin and lemon juice.  Mix well and set aside.

Mix together dry ingredients and add to pumpkin mixture. Mix well.

Pour into jelly roll pan and bake for about 16 minutes.

Immediately when removed, turn out on a dish towel generously sprinkled with powdered sugar (on both sides).  Roll towel and cake together and let cool to room temperature.  Carefully unroll and fill with cream cheese filling.

Filling:
1 stick butter
1 pkg. softened cream cheese
1 c. powdered sugar
1/2 t. vanilla

Mix well and spread in roll.

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Comments

  1. THAT looks amazing!!! I am definitely going to have to try that!! Thanks for sharing all these awesome recipes!

  2. Looks wonderful! My recipe is from Melissa Vincent. I usually spend an afternoon and make 6 of these then freeze them. They are perfect for neighbor gifts or a last minute dessert. :)

  3. YUMMY, If I wasn’t headed to bed in an hour I would make this. Thankfully there is always tomorrow. Thanks for sharing.

  4. Yay!!! I’m so excited that you love this recipe! My mom made these all the time in the fall and around the holidays when I was growing up…my dad LOVES them.

    I love the parchment paper idea, and I’m impressed that you were able to roll it out flat again after it cooled. Mine is always still curled up at one end!

    Happy baking! :)

  5. Yummy….I am so trying this recipe!!!

  6. Looks so good I am going to have to try it out! I found a way to make my own pumpkin puree so I do not have to wait for the stores to get it here!