From Cherri’s Kitchen
Spice Pumpkin Cream Cheese Roll Recipe
Photo By: Serenitee
Photo By Cherri
Spice Pumpkin Cream Cheese Roll
(Preheat Oven 350 degrees)
3 large eggs (room temperature)
3/4 cup of granulated sugar
3/4 cup canned pumpkin
1 teaspoon of fresh lemon juice
3/4 cup all purpose flour
1/4 teaspoon ground nutmeg
1/2 teaspoon ground ginger
3 teaspoon ground cinnamon
1 teaspoon baking powder
1 cup finely chopped pecans (optional)
1 cup confectioners sugar (plus a 1/4 cup for sprinkling)
1 -8oz package of Philadelphia (Neufchatel cheese) (I like this better then regular cream cheese its 1/3 less the fat)
1 stick (1/2 cup) unsalted butter (room temperature)
3 teaspoons vanilla (divided per recipe)
1 tablespoon pure maple syrup
(extra teaspoon cinnamon for sprinkling )
Preheat the oven to 350 degrees F.
Line a 17 1/2- by 12 1/2-inch jellyroll pan with parchment paper
Using electric mixer, beat the eggs, 2 teaspoons vanilla, granulated sugar, pumpkin and lemon juice until smooth.
Sift together the flour, ginger, nutmeg, salt, baking powder and 2 teaspoons cinnamon.
Add the sifted ingredients to the egg mixture and blend until well mixed.
Spread the batter in the jellyroll pan lined with parchment paper.
Sprinkle the dough with the chopped pecans. (if used)
Bake until a cake surface bounces back with touched with fingertips, about 14 minutes.
Let the cake cool in the pan for 5 minutes.
Unmold cake on a cooling rack.(leaving the parchment paper attached)
Sprinkle some of the confectioner sugar on another sheet of parchment paper (make sure the paper is longer then the cake) and transfer the warm cake to the new paper, gently peel back the sheet of parchment paper that you baked the cake on.
With new paper thats been sprinkled with the sugar fold the sides of the new longer paper over the cake.
Roll the cake up in the paper using the paper to help you roll on the shorter side of the cake and cool at room temperature thoroughly for about 20 minutes.
Using electric mixer, whip the confectioners sugar, cream cheese, butter and 2 teaspoons of vanilla, maple syrup and beat until fluffy.
Carefully unroll the cooled cake and spread the mixture.
Gently roll the cake backup using the parchment paper to help you.
Refrigerate it until you’re ready to slice and serve. Dust with confectioners mixed with 1 teaspoon of cinnamon sugar just before serving.
(Freezes well makes 12 nice servings)