Easy Cream Cheese Pumpkin Roll
This Beautiful Dessert Takes Only 1 Hour to Complete!
Autumn is my favourite time of year. I love the crisp weather, the colourful leaves, and Thanksgiving. Oh, I get so excited when I think about a big turkey dinner with gravy, potatoes, cranberry sauce, and of course, anything pumpkin! I’m crazy about pumpkin! Just ask my brother and sister and they’ll tell you how I get obsessed with pumpkin treats this time of year. The recipe I’m going to share today, for this weekend’s feast, is an Easy Cream Cheese Pumpkin Roll from LIBBY’S® found at VeryBestBaking.com. I’ve made this many times and it’s always a hit because it looks beautiful, and it tastes great. I mean, how can you go wrong with the flavour of pumpkin and cream cheese, right? While this recipe is a little more complicated than my usual easy and quick desserts, it’s still quite simple if you follow the directions and it takes about an hour to complete. Your guests will love this! Happy Thanksgiving!
LIBBY’S® PUMPKIN ROLL
Cake:
1/4 cup powdered sugar (to sprinkle on towel)
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 LIBBY’S® 100% Pure Pumpkin
1 cup walnuts, chopped (optional)
Filling:
1 pkg. (8 oz.) cream cheese, at room temperature
1 cup powdered sugar, sifted
6 tablespoons butter or margarine, softened
1 teaspoon vanilla extract
Powdered sugar (optional for decoration)
PREHEAT oven to 375° F. Grease 15 x 10-inch jelly-roll pan; line with wax paper. Grease and flour paper. Sprinkle a thin, cotton kitchen towel with powdered sugar.
COMBINE flour, baking powder, baking soda, cinnamon, cloves and salt in small bowl. Beat eggs and granulated sugar in large mixer bowl until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared pan. Sprinkle with nuts.
BAKE for 13 to 15 minutes or until top of cake springs back when touched. (If using a dark-colored pan, begin checking for doneness at 11 minutes.) Immediately loosen and turn cake onto prepared towel. Carefully peel off paper. Roll up cake and towel together, starting with narrow end. Cool on wire rack.
FOR FILLING:
BEAT cream cheese, 1 cup powdered sugar, butter and vanilla extract in small mixer bowl until smooth. Carefully unroll cake. Spread cream cheese mixture over cake. Reroll cake. Wrap in plastic wrap and refrigerate at least one hour. Sprinkle with powdered sugar before serving, if desired.
COOKING TIP:
Be sure to put enough powdered sugar on the towel when rolling up the cake so it will not stick.