Pumpkin Cream Cheese Roll Up

By peridot728

Ingredients

• Cream Cheese filling:
• 3/4 cup sifted flour
• 1 tsp baking powder
• 2 tsp cinnamon
• 1 tsp pumpkin pie spice
• 1/2 tsp nutmeg
• 1/2 tsp salt
• 3 eggs, slightly beaten
• 1 cup sugar
• 2/3 cup canned solid pack pumpkin
• 1 8 oz softened cream cheese
• 6 tbspn soften butter
• 1 tsp vanilla
• 1 cup confectionary sugar

Preparation

Step 1

For roll:

Pre-heat oven to 375 degrees. Grease a 15 x 10 x 1 jelly roll pan. Line with wax paper, grease and flour the wax paper. Sift flour, baking powder, cinnamon, pumpkin pie spice, nutmeg and salt onto wax paper. Beat eggs and sugar in large bowl until thick & fluffy, beat in pumpkin . Stir in sifted dry ingredients all at once. Pour into prepared pan, spread evenly with rubber spatula.

Bake for 15 minutes until center springs back when touched.

Loosen cake around edges w/knife. Invert onto clean damp towel dusted w/confectionery sugar. Peel off wax paper. Trim 1/4 inch from all sides. Roll up cake and towel together from short side. Place seam side down on wire rack and cool.

Unroll cake. Spread w/cream cheese mixture. Re-roll cake. Refrigerate until ready to serve.

For cream cheese filling:

Mix all ingredients at medium speed until smooth. Set aside until cake has cooled. Spread on cake and re-roll. Refrigerate, seam side down.