Cream Cheese Pumpkin Roll

Ingredients

  • 3eggs
  • 1 cup white sugar
  • ⅔ 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
  • 1 (8 ounce) package cream cheese, softened
  • 1 cup confectioners’ sugar
  • ¼ cup butter, softened
  • 1 tablespoon pumpkin puree
  • 1 teaspoon vanilla extract
  • Directions

  • Step 1

    Preheat oven to 375 degrees F (190 degrees C). Grease a 10×15-inch jelly roll pan and line with wax paper.

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  • 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.

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