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Pumpkin Cream Cheese Roll

    3 eggs
    1 cup sugar
    2/3 cup canned pumpkin
    1 teaspoon baking soda
    1 teaspoon cinnamon
    1/2 teaspoon nutmeg
    3/4 cup flour

  Filling:
    1 (8 ounce) package cream cheese, softened
    4 tablespoons butter, softened
    1 cup powdered sugar
    1 teaspoon vanilla

  In a large bowl, beat eggs and sugar. Beat in remaining cake
 ingredients. Grease a 10"x15" jelly roll pan. Line pan with waxed
 paper, then grease and lightly flour the waxed paper. Pour batter
 into the pan and spread evenly. Bake at 350F for 15 minutes. The
 cake will cook fast so watch carefully to avoid burning the edges.

  While cake is baking, sprinkle powdered sugar heavily over a kitchen
 towel, using a sieve or sifter. Turn hot cake onto the towel. Remove
 waxed paper. Trim off burnt or crusty edges. Sprinkle more powdered
 sugar over the hot cake and quickly roll up with towel inside. Let
 cake cool completely, about 30 minutes.

  Meanwhile, prepare filling by beating together all ingredients until
 smooth and creamy. Unroll cooled cake and spread with the filling
 mixture. Roll up cake with filling on the inside. Wrap in waxed paper
 and then foil. Refrigerate or freeze. To serve, slice cake about
 1/3 inch thick and sprinkle with powdered sugar. The cake cuts best
 when still slightly frozen.