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Pumpkin cream cheese jelly roll:




Source of Recipe


copykat.com


List of Ingredients




1 cup all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
4 eggs, at room temperature
3/4 cup granulated sugar
3/4 cup canned pumpkin pie filling
confectioners' sugar
filling:
12 ounces cream cheese, at room temperature
2/3 cup granulated sugar
1 teaspoon vanilla
1/4 cup mini semisweet chocolate pieces
1/4 cup blanched slivered almonds, toasted and coarsely chopped



Recipe



1. prepare roll: heat oven to 375°. line jelly-roll pan with waxed paper. coat with nonstick cooking spray.
2. combine the flour, baking powder, salt, cinnamon and nutmeg in a small bowl.
3. beat eggs in large bowl at medium speed for 2 minutes or until slightly thickened. beat in sugar, a tablespoon at a time; continue beating until very thick and lemon colored, 5 to 7 minutes. on lowest speed, beat in pumpkin just until blended. with rubber spatula, fold in flour mixture in 2 batches. spread evenly in prepared pan.
4. bake in 375° oven for 10 to 12 minutes or until top of cake springs back when lightly touched in center. generously sieve confectioners' sugar over clean kitchen towel . when cake is done, immediately loosen edges; invert onto towel. remove waxed paper. sprinkle cake with additional confectioners' sugar. from a short end, roll up cake with towel, jelly-roll fashion . let cool on wire rack for 1 hour.
5. meanwhile, prepare filling: beat cream cheese, sugar and vanilla in bowl for 5 to 8 minutes until creamy. stir in chocolate and almonds.
6. unroll cake. spread with cheese mixture. reroll without towel . refrigerate at least for 4 hours or overnight, covered.