PUMPKIN ROLL WITH CREAM CHEESE FILLING

This dessert just speaks fall, doesn’t it? A good pumpkin roll is one of my very favorite pumpkin-flavored treats.

I love them. Love them. Looooove them. I don’t know if there is a more beautiful combination than soft, spiced pumpkin cake rolled with a filling of soft, sweet cream cheese.

This is my Aunt Marilyn’s go-to recipe; she sent it to me years ago, and it’s long since become my go-to recipe, too.

Chances are if you’ve been around here for a while, you may have made it as well. I’m bringing it back into the limelight with updated pictures and a few step-by-step pictures below the recipe.

INGREDIENTS:
CAKE:

• 1 cup (7.5 ounces) granulated sugar
• 3/4 cup (3.75 ounces) all-purpose flour
• 1/2 teaspoon salt
• 1 teaspoon baking soda
• 1/2 teaspoon cinnamon
• 3 large eggs
• 2/3 cup canned pumpkin puree
• 1/2 cup chopped walnuts (optional)

FILLING:

• 8 ounces cream cheese, softened (see note)
• 1 tablespoon butter, melted
• 1 teaspoon vanilla
• 1 cup (4 ounces) powdered sugar
• Additional powdered sugar, for dusting

DIRECTIONS:

1. Preheat the oven to 350 degrees. Grease a 15- by 10-inch jelly roll pan. Cut parchment paper to fit the bottom of the pan and leave an inch overhang on each of the short ends of the pan. Lightly grease the bottom and sides of the jelly roll pan.
2. In a large bowl, mix the sugar, flour, salt, soda, cinnamon, eggs and pumpkin until just combined and no dry streaks remain.
3. ..........................

for full recipes please see : www.melskitchencafe.com

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