Pumpkin Roll with Cream cheese filling:
Another Thanksgiving Dessert... or your next Christmas dessert!
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.
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.
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.
I rolled it with the cream cheese filling inside...
Now I cut the edges off...
Sprinkled with Powdered sugar....
OK!!! Let's talk mistakes!
1. My baking sheet pan was to large... so I had less filling to spread!
2. I added almost triple the amount of pumpkin puree the recipe called for... by accident! hahaha! This could have turned into a disaster roll.. but it rolled (most importantly).
Outcome: Due to my mistakes... it did not come out as "PRETTY" as I hoped! But it was really really delicious! When the recipe says (intermediate) they mean it... BUT, its wasn't that hard..
just follow instructions!
* I promise if you make this correctly... it's sure to impress! ;)