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Pumpkin Roll III

By: Debbie Littlejohn

"Pumpkin cake rolled like a jelly roll with cream cheese filling."

Rate/Review | Read Reviews (5)

Prep Time:
20 Min

Cook Time:
15 Min

Ready In:
1 Hr 35 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 1 - 15 inch cake roll

Ingredients

1 1/2 cups self-rising flour
1 cup white sugar
1 cup brown sugar
1 teaspoon nutmeg
2 teaspoons ground cinnamon
2 teaspoons pumpkin pie spice
6 eggs
1 1/3 cups canned pumpkin puree
1/2 cup butter, softened
2 (8 ounce) packages cream cheese, softened
2 cups confectioners' sugar

Directions

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10x15 inch pan.
Combine the self-rising flour, white sugar, brown sugar, nutmeg, cinnamon and pumpkin pie spice. Stir in the pumpkin, then beat in the eggs, one at a time, until blended.
Pour batter into prepared pan. Bake in the preheated oven for 15 minutes, or until a toothpick inserted into the center of the cake comes out clean. Immediately turn cake out onto a damp cotton towel. Starting from a long side, roll cake with the towel jelly-roll fashion. Cool cake roll, seam side down, on wire rack until completely cool, about 1 hour. Gently unroll to fill.
To make the cream cheese filling: Cream together the butter and cream cheese until light and fluffy. Beat in the confectioners' sugar, mixing until smooth.