How to Make Pumpkin Cream Cheese Roll

A favorite around our house during the holidays is my pumpkin cream cheese log roll. Using fresh spices is really the best, but if you only have ground in your pantry that works too. I like to freshly grind the spices to freshen the flavor.

Difficulty: Moderately Easy

Instructions

Things You'll Need:

• 3/4 Cup A.P. Flour
• 3/4 Cup Sugar
• 1 tsp baking soda
• 1/2 tsp ground cloves
• 1 1/2 tsp ground cinnamon
• 1 tsp ground nutmeg
• 1/2 tsp salt
• 3 eggs
• 2/3 cup canned pumpkin
• powdered sugar
• 8 oz. cream cheese-room temperature
• 5 Tablespoons Butter softened
• cup powered sugar
• 1 tsp almond extract
• jelly roll pan
• plastic wrap
• cup or tea towel
• parchment paper to line jelly roll pan

1. Before you begin:
   Preheat oven to 350 degrees
   Grease and line jelly roll pan with parchment paper
   Lay out tea towel flat and dust with powered sugar

2. For the batter:
   Mix with electric mixer the eggs & sugar until light yellow. Add canned pumpkin.

3. In a separate bowl mix dry ingredients:
   Flour, baking powder, all the freshly ground spices and the salt. Mix well and add to the pumpkin mixture. This completes the batter mix.

4. Spread pumpkin batter in greased jelly roll pan lined with parchment paper. Bake 15 minutes at 350 degrees. Take out and let cool for 15 minutes. Once you can comfortable handle the baked cake, invert on powered tea towel. Be sure to remove the parchment paper. Starting at the end of the cake, wrapping the end of the towel over the end of the cake start rolling the cake over itself into a log type roll. Let it continue to cool while you are preparing the cream cheese filling.

5. For the filling:
   Beat together the cream cheese, butter, 1 cup powdered sugar, and the almond extract, making sure it is smooth for spreading.

6. Unroll the cake, spread the filling within 1/2" of all sides(the filling will carry out to the edge when rolled). Roll the cake back up into a log roll (Make sure you do not roll the towel back up into the cake). Wrap the whole log roll with plastic wrap and refrigerate for at least 30 minutes before serving. This allows the cream cheese and butter to harden and reset.

7. 
    

   Take out of fridge, slice crosswise and service. Your family will wonder how you did it. It is a hit around my house every holiday.

Tips & Warnings

• Place all ingredients out on counter before starting, it helps with the time frame
• Make sure you grease and line jelly roll pan
• Don't forget to preheat the oven
• Freshly ground spices add really nice flavor
• The almond extract is used in the place of of vanilla

[velosity]

on 8/29/2009 Sounds fabulous! I will try this!

[blindsquirrel]

on 8/18/2009 Great instructions and well written. Will try this for sure.

[poyomi]

on 8/14/2009 This looks great and the pictures are great too. Definitely going to make this 5*

[waters]

on 8/12/2009 I will have to try this recipe for pumpkin cream cheese roll.

[newmom09]

on 8/10/2009 Sounds great...I love pumpkin rolls but do not have a recipe...thanks!