Pumpkin Cream Cheese Roll-Up
Source of Recipe
Aunt Joyce
List of Ingredients
3/4 cup flour
1 teaspoon baking powder
2 teaspoon cinnamon
1 teaspoon pumpkin pie spice
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
3 eggs
1 cup sugar
2/3 cups solid pack pumpkin
Preheat oven to 375ºF.
Recipe
Using a 10x15x1 inch jelly roll pan, line with parchment paper. Grease and flour paper.
Sift dry ingredients together into a bowl and set aside. Beat eggs, sugar, and pumpkin in a large bowl. Mix in dry ingredients and pour into the prepared pan, spreading evenly. Bake for 15 minutes or until center springs back when lightly touched. Loosen cake and invert onto clean damp towel sprinkled with powdered sugar. Trim 1/4 inch off of all 4 sides. Roll cake in towel and place seam side down on cooling rack and let cool completely. Unroll, fill and reroll (without towel).
Filling:
1 cup powdered sugar
1 8 oz cream cheese
6 TBL butter
1 tsp vanilla
Beat until smooth.
She says (Tink's aunt) don't spread the cream mixture all the way to the ends, when you roll it, it will squeeze out if you do, and she usually trims the excess off after rolled. there is it...hope you enjoy it!!
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