I love cream cheese so much! And I love this pumpkin cake roll. We made it for my brother’s wedding lunch (in addition to chocolate strawberries and eclairs), and I even got to make it for a How-To video when I was working at Harmons. Haha, it turned out a little flat in the video–I don’t think I beat the eggs for 5 minutes in the video, and they could’ve used more air.
The pumpkin roll also freezes well. We had a bunch left over from the wedding, and I ate it at least six months later with no hint of freezer burn.
I haven’t tried making this gluten free yet, but I’ll try using cup for cup flour and let you know how it goes.
Pumpkin Cake Roll
Cream cheesy, spiced, and amazing when served chilled.
Ingredients
Cake
- 3 Eggs
- 1 c. Sugar
- 2/3 c. Pumpkin
- 1 Tbsp. Lemon Juice
- 1 tsp. Baking Powder
- 2 tsp. Cinnamon
- ¾ c. Flour
- ½ tsp. Salt
- 1 tsp. Ginger
- ½ tsp. Nutmeg
Filling
- 1 c. Powdered Sugar
- ¼ c. Butter
- 1 (8 oz.) pkg. Cream Cheese
- 1 tsp. Vanilla
Directions
For cake, Beat eggs for 5 minutes. Gradually add sugar. Add rest of ingredients. Grease a large cookie sheet (especially the middle) and bake at 375° for 15 minutes. Sprinkle dish towel with powdered sugar. Gently loosen cake from pan with a spatula, then turn cake out onto dish towel. Roll up in towel to cool.
For filling, beat together ingredients. Unroll the cake and spread with filling. Then roll back up. Sprinkle with powdered sugar. Serve chilled and sliced (it is messy to cut, FYI). (This also freezes well, just wrap in plastic wrap then foil.)
Mitchell Meals 