Cakes & Cupcakes, Fillings, Quick Bread

Pumpkin Roll with Cream Cheese Filling

rpic_20170622151734_lg

Prep Time: 02 Hours 15 Minutes

Total Time: 2 Hours 30 Minutes

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Ingredients

  • 3/4 C. all-purpose flour
  • 1/2 tsp. Clabber Girl® Baking Powder
  • 1/2 tsp. Clabber Girl® Baking Soda
  • 1 tsp. Spice Islands® Ground Saigon Cinnamon
  • 3 eggs
  • 1/2 C. granulated sugar
  • 1/2 C. brown sugar, packed
  • 1 tsp. Spice Islands® Pure Vanilla Extract
  • 2/3 C. canned pumpkin
  • Filling:
  • 8 oz. package cream cheese, softened to room temperature
  • 1/2 C. butter, softened
  • 1 C. powdered sugar, sifted

Directions

  1. Preheat oven to 375°F.
  2. Prepare a 15x10x1-inch jelly roll pan by spraying generously with cooking spray like Baker’s Joy® and lining with parchment paper.
  3. In a large bowl, mix the flour, baking powder, baking soda and cinnamon. In a small bowl mix the eggs, sugars, vanilla and pumpkin. Add to flour mixture and beat about 2 minutes, until combined well. Pour into prepared pan and bake for 15 minutes or until cake tests done. Cool in pan on wire rack for 10 minutes. Sift powdered sugar on wax paper (or parchment paper); turn out cake onto wax paper and roll up as for jelly roll. Let stand while you mix the filling ingredients.

Filling:

  1. In a small bowl with a mixer, beat the cream cheese and butter; add powdered sugar. Unroll cake and spread filling evenly throughout. Re-roll cake, wrap in plastic wrap and refrigerate for about 2 hours.

Pumpkin Roll with Cream Cheese Filling

rpic_20170622151734_lg

Prep Time: 02 Hours 15 Minutes

Total Time: 2 Hours 30 Minutes

Ingredients

  • 3/4 C. all-purpose flour
  • 1/2 tsp. Clabber Girl® Baking Powder
  • 1/2 tsp. Clabber Girl® Baking Soda
  • 1 tsp. Spice Islands® Ground Saigon Cinnamon
  • 3 eggs
  • 1/2 C. granulated sugar
  • 1/2 C. brown sugar, packed
  • 1 tsp. Spice Islands® Pure Vanilla Extract
  • 2/3 C. canned pumpkin
  • Filling:
  • 8 oz. package cream cheese, softened to room temperature
  • 1/2 C. butter, softened
  • 1 C. powdered sugar, sifted

Directions

  1. Preheat oven to 375°F.
  2. Prepare a 15x10x1-inch jelly roll pan by spraying generously with cooking spray like Baker’s Joy® and lining with parchment paper.
  3. In a large bowl, mix the flour, baking powder, baking soda and cinnamon. In a small bowl mix the eggs, sugars, vanilla and pumpkin. Add to flour mixture and beat about 2 minutes, until combined well. Pour into prepared pan and bake for 15 minutes or until cake tests done. Cool in pan on wire rack for 10 minutes. Sift powdered sugar on wax paper (or parchment paper); turn out cake onto wax paper and roll up as for jelly roll. Let stand while you mix the filling ingredients.

Filling:

  1. In a small bowl with a mixer, beat the cream cheese and butter; add powdered sugar. Unroll cake and spread filling evenly throughout. Re-roll cake, wrap in plastic wrap and refrigerate for about 2 hours.

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