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Tuesday, October 18, 2011

Pumpkin Cream Cheese Roll

What would I do without pumpkin and cream cheese? My pants might fit a little better but that is a small price to pay, I think. I have been meaning to make this for the past couple years and never got around to it. This is actually surprisingly easy to make and looks highly impressive. And, it is delicious to boot! Definitely give this one a try, you won't be sorry and it is a great treat to share with friends and co-workers.



Ingredients:
1/4 cup powdered sugar
3/4 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon salt
3 large eggs
1 cup granulated sugar
2/3 cup canned pumpkin
1 cup walnuts, chopped (optional)
1 (8 ounce) package cream cheese, softened
1 cup powdered sugar, sifted
6 tablespoons butter, softened
1 teaspoon vanilla extract
1/4 cup powdered sugar, sifted (optional, for garnish)  

Directions:
Preheat oven to 375. Butter a 15x10 inch jelly-roll pan then line with parchment paper. Leave the parchment paper long on two opposite ends for easy removal of the cake after baking. Butter the parchment, sprinkle it with flour and shake off excess.

Combine flour, baking powder, baking soda, cinnamon, cloves and salt in a small bowl. Beat eggs and sugar in a large mixer bowl until thick. Add pumpkin and beat to combine. Stir in flour mixture until just combined. Spread pumpkin mixture evenly into the prepared jelly-roll pan. Sprinkle with nuts (optional). 

Bake 13-15 minutes or until top of cake springs back when touched. Sprinkle or sift 1/4 cup powdered sugar evenly over top of cake. Place a piece of parchment over the cake. Flip the pan onto a smooth work surface so that the new parchment paper is beneath the cake. Remove the pan and carefully peel away the old parchment from the top of the cake. Starting at the narrow end, roll up the cake and parchment together. Place on to a wire rack, seam side down, to cool.

When cake is cooled, beat together cream cheese, 1 cup powdered sugar, butter and vanilla extract until smooth. Carefully unroll the cooled cake. Spread the cream cheese mixture evenly over the cake. Re-roll, removing the parchment as you go. Wrap in plastic wrap and refrigerate for at least one hour. Sift additional powdered sugar over cake before serving if desired.

Note: the cake looks best if you slice off a bit of each end to give it a smooth surface. Plus, you have to taste it before you serve it to guests anyway, right? Right. Do it.
Adapted from Libby's via allrecipes.

Labels:

13 Comments:

Blogger Cynthia said...

yummmmmmmy!

October 18, 2011 at 11:40 AM  
Blogger Susie said...

This looks terrific and great for this time of the year.

October 18, 2011 at 6:42 PM  
OpenID kiwsparks said...

Pants, schmants. Pumpkin and cream cheese? Much more important. :)

October 19, 2011 at 2:01 AM  
Blogger Christina said...

@kiwsparks I couldn't agree more!

October 19, 2011 at 9:53 AM  
Blogger Natalie said...

I just made my first pumpkin roll the other day and sent it to work with Ryan---it was a huge hit! (and now I need to make again so I can try it :))

October 19, 2011 at 10:03 PM  
Blogger Lauren said...

My husband is obsessed with these! I should buy stock in canned pumpkin!

October 21, 2011 at 9:56 PM  
Blogger Christina said...

@Lauren I know! I hoard canned pumpkin this time of year. I think I have about 10 cans and I am going to get more today!

October 22, 2011 at 11:01 AM  
Blogger Christine knapkins_com said...

Hi Christina, Your Pumpkin Cream Cheese Roll recipe has been selected to be featured in a Recipe Guessing Game. Please share the following link with your friends and fans. To play, go here: http://knapkins.com/guess_games/172?source=blog Congrats again!! :)

November 1, 2011 at 6:42 PM  
Anonymous villa mallorca said...

These pumpkin cheese roles are so delicious and yummy... Wish to have one right now.. Thanks for telling about recipe i used it in the future...

February 18, 2012 at 12:44 AM  
Blogger emily breeding said...

I just made this and wanted to let you know how delicious and easy it was!!! Everyone was so impressed! Thank you for posting the recipe!

September 30, 2012 at 5:11 PM  
Anonymous Anonymous said...

Going to the store now to get a few more cans of pumpkin to make this

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C + C Marriage Factory: Pumpkin Cream Cheese Roll

Pumpkin Cream Cheese Roll

What would I do without pumpkin and cream cheese? My pants might fit a little better but that is a small price to pay, I think. I have been meaning to make this for the past couple years and never got around to it. This is actually surprisingly easy to make and looks highly impressive. And, it is delicious to boot! Definitely give this one a try, you won't be sorry and it is a great treat to share with friends and co-workers.



Ingredients:
1/4 cup powdered sugar
3/4 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon salt
3 large eggs
1 cup granulated sugar
2/3 cup canned pumpkin
1 cup walnuts, chopped (optional)
1 (8 ounce) package cream cheese, softened
1 cup powdered sugar, sifted
6 tablespoons butter, softened
1 teaspoon vanilla extract
1/4 cup powdered sugar, sifted (optional, for garnish)  

Directions:
Preheat oven to 375. Butter a 15x10 inch jelly-roll pan then line with parchment paper. Leave the parchment paper long on two opposite ends for easy removal of the cake after baking. Butter the parchment, sprinkle it with flour and shake off excess.

Combine flour, baking powder, baking soda, cinnamon, cloves and salt in a small bowl. Beat eggs and sugar in a large mixer bowl until thick. Add pumpkin and beat to combine. Stir in flour mixture until just combined. Spread pumpkin mixture evenly into the prepared jelly-roll pan. Sprinkle with nuts (optional). 

Bake 13-15 minutes or until top of cake springs back when touched. Sprinkle or sift 1/4 cup powdered sugar evenly over top of cake. Place a piece of parchment over the cake. Flip the pan onto a smooth work surface so that the new parchment paper is beneath the cake. Remove the pan and carefully peel away the old parchment from the top of the cake. Starting at the narrow end, roll up the cake and parchment together. Place on to a wire rack, seam side down, to cool.

When cake is cooled, beat together cream cheese, 1 cup powdered sugar, butter and vanilla extract until smooth. Carefully unroll the cooled cake. Spread the cream cheese mixture evenly over the cake. Re-roll, removing the parchment as you go. Wrap in plastic wrap and refrigerate for at least one hour. Sift additional powdered sugar over cake before serving if desired.

Note: the cake looks best if you slice off a bit of each end to give it a smooth surface. Plus, you have to taste it before you serve it to guests anyway, right? Right. Do it.
Adapted from Libby's via allrecipes.

Labels: