Last week I shared my favorite fall treat, pumpkin chocolate chip bread. Today, I will be sharing my husband’s favorite fall treat – the Pumpkin and Cream Cheese Cake Roll. It is delicious! Isn’t anything with cream cheese is divine? This is a recipe that my mom made every year growing up and it wouldn’t seem like fall without making it at least once.
Pumpkin and Cream Cheese Cake Roll
1 1/4 cup sugar
3/4 cup canned pumpkin
1 tsp lemon juice
1 cup flour
1 tsp baking powder
2 tsp cinnamon
1 tsp ginger
1/2 tsp nutmeg
1/2 tsp salt
Cream Cheese Filling
1 1/2 cup powdered sugar
6 tbl butter
8 oz cream cheese, softened
3/4 tsp vanilla
Beat eggs with mixer on high for five minutes.
Gradually add in the sugar. Stir in the pumpkin and lemon juice. Mix flour, baking powder, cinnamon, ginger, nutmeg and salt and add to the pumpkin mixture.
Line a cookie sheet pan with wax paper. Grease the paper and then pour batter onto the pan. Bake at 375 degrees for 12-15 minutes.
Turn the cake onto a kitchen towel coated in powdered sugar and roll and let cool.
Once cool, unroll and frost with cream cheese filling. For the filling, mix the softened butter and cream cheese. Then add the vanilla and powdered sugar.
Once the inside is frosted reroll and refrigerate at least 2 hours. Cut and serve. Dust with powdered sugar, if desired.