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Pumpkin Rolls with Cream Cheese Filling

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Ingredients Method

Ingredients
  

  • 3/4 c. all-purpose or baking flour
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp ground cinnamon
  • 1/2 tsp ground cloves
  • 1/2 tsp nutmeg
  • 1/4 tsp salt
  • 3 eggs
  • 1 c. granulated sugar
  • 2/3 c. canned or pureed pumpkin
  • 1 Tbl vanilla
Cream Cheese Filling
  • 1 8 oz pkg. cream cheese
  • 1 Tbl butter
  • 2 c. powdered sugar

Method
 

  1. Preheat oven to 375 degrees. Grease and flour parchment paper to line 15 x 10 baking sheet.
  2. Sprinkle a clean kitchen muslin towel with powdered sugar.
cake
  1. Combine flour, baking powder, baking soda, cinnamon, cloves, nutmeg, and salt in a bowl. Set aside.
  2. Mix eggs, sugar, pumpkin, and vanilla until fluffy. Fold in dry ingredients.
  3. Pour into prepared pan and spread out evenly.
  4. Bake 13 -16 minutes until cake springs back to touch. When done, turn hot cake our onto prepared towel. peel off paper. Roll the cake with the towel. Place on wire rack and allow to cool completey.
filling
  1. cream together cream cheese, butter, and powdered sugar.
  2. Unroll cake. Spread cream filling on entire surface. Re-roll without the towel. It should look like a log - not a tire. Wrap in cellophane or plastic wrap and refrigerate for at least 2 hours before serving.
  3. Cut into slices and place on dusted plate.