Pumpkin And Cream Cheese Roll Up Recipes

PUMPKIN CREAM CHEESE ROLL

Steps:

• 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. *Cake cooks fast so watch carefully to avoid burning the edges.
• While cake is baking, sprinkle powdered sugar heavily over the 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.
• Note - cake cuts best when still slightly frozen.

SPICED PUMPKIN PRALINE ROLL

Steps:

• Heat oven to 375°F (350°F for dark or nonstick pan). Line 15x10x1-inch pan with foil or waxed paper; grease or spray foil or waxed paper.
• In medium bowl, beat eggs with electric mixer on high speed about 2 minutes or until very thick and lemon colored. Beat in pumpkin until well mixed. Gradually beat in dry cake mix, cinnamon, nutmeg and cloves on low speed; continue beating 1 minute. Pour into pan, spreading to corners.
• Bake 10 to 14 minutes or until cake springs back when touched lightly in center. Immediately loosen cake from edges of pan and turn upside down onto towel generously sprinkled with powdered sugar. Carefully remove foil. While hot, carefully roll cake and towel from narrow end. Cool on cooling rack at least 60 minutes.
• In medium bowl, beat cream cheese and brown sugar with electric mixer on high speed until smooth. Gradually add whipping cream; beat until stiff. Stir in 2 tablespoons of the pecans. Unroll cake and remove towel. Spread two-thirds of the cream cheese mixture over cake; roll up. Spread remaining cream cheese mixture over outside of cake. Sprinkle with remaining 2 tablespoons pecans. Store covered in refrigerator.

PUMPKIN CREAM CHEESE ROLL

Steps:

• Grease a jelly roll pan or a cookie sheet with four sides.
• Line with waxed paper, then grease and flour the wax paper.
• Sift 3/4 cup flour, baking powder, cinnamon, pumpkin pie spice, salt, and nutmeg onto some waxed paper.
• Beat eggs and sugar until thick.
• Add dry ingredients and stir in canned pumpkin.
• Pour into pan and and spread to all edges.
• Bake at 375 degrees for 15 minutes or until middle springs back when touched.
• Invert onto a damp towel that has been sprinkled with powder sugar.
• (I use a flour sack type towel, it works best) Carefully remove Waxed paper.
• Trim the edges off, then roll up in the towel and place on a rack to cool.
• Mix softened cream cheese, Powdered sugar, butter or margarine
• ,vanilla, pecans and *Golden Rasins (*Optional)
• When cake is cool carefully unroll and spread filling almost all the way to the edge.
• Using your towel to help, roll the roll back up, (it will be moist so as I'm rolling I sprinkle with more powder sugar, this will keep it from sticking to your fingers).
• Once rolled up, wrap in plastic wrap and refridgerate.
• When ready to serve remove wrap and slice and serve with a sprinkle of Powdered Sugar.
• Great for the holidays.