Cream Cheese Pumpkin Roll November 30, 2020 Receipt Cheese 0 Cream Cheese Pumpkin Roll This is great for a Halloween or Thanksgiving dessert. Ingredients Original recipe yields 10 servings The ingredient list now reflects the servings specified Ingredient Checklist 3 eggs 1 cup white sugar ? cup pumpkin puree ¾ cup all-purpose flour 2 teaspoons ground cinnamon 1 teaspoon baking powder 1 teaspoon ground ginger ½ teaspoon ground nutmeg ½ teaspoon salt Filling: 1 (8 ounce) package cream cheese, softened 1 cup confectioners’ sugar ¼ cup butter, softened 1 tablespoon pumpkin puree 1 teaspoon vanilla extract Time Details PREP : 25 mins COOK : 15 mins TOTAL : 2 hrs 10 mins SERVING : 10 YIELD : 1 roll Instructions Checklist Step 1 Preheat oven to 375 degrees F (190 degrees C). Grease a 10×15-inch jelly roll pan and line with wax paper. Advertisement Step 2 Beat eggs and white sugar in a large bowl until well blended; stir in 2/3 cup pumpkin puree. Step 3 Combine flour, cinnamon, baking powder, ginger, nutmeg, and salt in another bowl; stir into egg mixture until just blended. Pour mixture into prepared jelly roll pan. Step 4 Bake in preheated oven until a toothpick inserted into the center comes out clean, about 15 minutes. Cool in the pans for 10 minutes, then turn cake out onto a clean towel. Remove and discard wax paper. Roll cake up into the towel, starting with the short end. Cool. Step 5 Beat cream cheese, confectioners’ sugar, butter, 1 tablespoon pumpkin puree, and vanilla extract in another bowl until smooth. Step 6 Spread a large sheet of plastic wrap on a work surface. Place and unroll cake over plastic and spread with prepared filling. Re-roll cake and wrap with plastic. Refrigerate, seam-side down, until chilled, about 2 hours. Per Serving: 308 calories; protein 4.8g; carbohydrates 41.9g; fat 14.1g; cholesterol 92.6mg; sodium 324.9mg.