Erika's Eats: Pumpkin Roll With Cream Cheese Filling

This recipe is one that I have been wanting to try for a long time!! Both of my parents make it every Thanksgiving and Christmas but I always thought it would be way too hard for a rookie baker like myself. Come to find out, this recipe is SIMPLE and EASY!!!

I needed a good fall dessert to take over to some friends of ours for dinner the other night and I thought, "What the heck! Here goes nothing!". To my surprise is was something and that something was devoured in about 20 mins. The recipe makes a pretty nice size roll but once you start eating it, you can't stop!

There isn't one thing that I would change about this recipe and I feel for my first attempt, it was a success! Leave me a comment on how it turns out for you and ENJOY!!

Ingredients: (Keep in mind, some ingredients are listed twice. This is because you will use some twice in two different steps)

1/4 cup powdered sugar (to sprinkle on towel)
3/4 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon salt
3 large eggs
1 cup granulated sugar
2/3 cup LIBBY'S® 100% Pure Pumpkin
1 cup walnuts, chopped (optional)
1 (8 ounce) package cream cheese, softened
1 cup powdered sugar, sifted
6 tablespoons butter or margarine, softened
1 teaspoon vanilla extract
1/4 cup powdered sugar (optional)

Step One:

Preheat oven to 350 degrees. Grease a 15 x 10 inch jelly roll pan, line it with wax paper and set it aside.

Step Two:

Combine flour, baking powder, baking soda, cinnamon, cloves and salt in a small mixing bowl and set aside.

Step Three:

Beat eggs and sugar in a large mixing bowl until the mixture becomes thick. Add pumpkin and beat until combined. Add the flour mixture to the egg/sugar mixture and stir together until completely mixed.

Step Four:

Pour pumpkin mixture onto pan that is lined with wax paper. Put into the oven and bake for about 10-15 mins. (While this is baking..jump to the next step!!) It does not take long for the cake to cook and should be taken out of the oven when you are able to touch it and it springs back.

Step Five:

While the cake is baking, place a clean kitchen towel onto the counter and sprinkle with powder sugar. The more evenly spread out the sugar is, the easier it will be to peel off the cake later on.

Step Six:

Once the cake is done, loosen edge and flip onto towel. Slowly peel off wax paper.

Step Seven:

Slowly roll the towel into the cake to form a "roll". Start with the narrow side, not the longest side. Place onto a cooling rack and let it COMPLETELY cool off!! This is important because if you spread the cream cheese while the cake is still warm, it will make your filling runny and will soak right through. (I was in a hurry so I placed mine in the freezer for 15 mins.)

Step Eight:
While the roll is cooling off beat cream cheese, powder sugar and vanilla until smooth and creamy. Set aside until you are able to spread onto pumpkin cake.

Step Nine:
Once the roll has completely cooled off, slowly unroll it. Spread the cream cheese evenly over the pumpkin roll.

Step Ten:
Once the cream cheese is evenly spread out, slowly start rolling up the cake again while pulling the towel off. Make sure to do this step slowly because the towel will stick to the cake and the cake also tends to crack. Place onto a plate and refrigerate for an hour before serving.