Pumpkin Roll

Moist spiced pumpkin cake with spirals of creamy cream cheese filling is the perfect dessert for the holiday season. Every year I make a pumpkin roll for both our Thanksgiving and Christmas feast. My mom and I made this and other yummy desserts yesterday in preparation for todays feast. As my mom and I were cooking away, my husband did his annual “game night” with his friends. Every year, my very competitive husband, brother in law, and a few of his friends play Risk for hours on end. They are absolutely ridiculousĀ about this game! The person who wins the game of Risk and has “world domination” is referred to as “Sir”until the next game is played. You will be happy to know that Andrew will now be called sir until next time! :)

Pumpkin Roll

Moist spiced pumpkin cake with spirals of creamy cream cheese filling is the perfect dessert for the holiday season.

Yield: 10 servings

Prep Time: 45 minutes

Cook Time: 15 minutes

Ingredients:

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 pure pumpkin puree
1 cup walnuts, chopped
1 package (8 ounces) cream cheese, at room temperature
1 cup powdered sugar, sifted
6 tablespoons butter or margarine, softened
1 teaspoon vanilla extract
Powdered sugar

Directions:

Preheat oven to 375Ā° F. Grease 15 x 10-inch jelly-roll pan; line with wax paper. Grease and flour paper. Sprinkle a thin, cotton kitchen towel with powdered sugar.
Combine flour, baking powder, baking soda, cinnamon, cloves and salt in small bowl; set aside. In the bowl of a stand mixer fitted with the paddle attachment beat eggs and granulated sugar until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared pan. Sprinkle with walnuts.
Bake in preheated oven 13 to 15 minutes or until top of cake springs back when touched. Immediately loosen and turn cake onto prepared towel. Carefully peel off wax paper. Roll up cake and towel together, starting with narrow end. Cool on wire rack.
To make the filling cream cheese, combine powdered sugar, butter and vanilla extract in the bowl of a stand mixer fitted with the paddle attachment until smooth. Carefully unroll cake. Spread cream cheese mixture over cake. Reroll cake. Wrap in plastic wrap and refrigerate at least one hour. Sprinkle with powdered sugar before serving.