I have tons of pumpkin stuff left over from carving pumpkins into jack-o-lanterns this year, plus one can of pumpkin puree left in my cabinet. Also, cream cheese is a staple in my house, not an extra. So in the spirit of the changing leaves and the beautiful fall weather here in St. Louis, I made a pumpkin cream cheese roll this weekend. Easy little thing to make, yet very tasty and rewarding.
I love the little plate I took the picture on today. I got it at World Market. In fact, I would love to get a bunch of funky little dessert plates to take pictures of slices of the final desserts on. If you ever see any plates that make you think of me, send me a link!
My husband is deployed to Afghanistan, and with that comes a certain level of stress and loneliness for the Army wife back home. The best thing for me to do is keep my hands busy. There is a real peaceful, therapeutic feeling I get from baking. When my house fills up with the warm delicious smells of baked goods rising in the oven, things are perfectly peaceful for a little while.
Pumpkin Roll with Cream Cheese Filling Recipe
- 0.75 cups all-purpose flour
- 1 cup sugar
- 2 heaping teaspoons pumpkin pie spice
- 1 teasp0on baking soda
- 1 cup pumpkin puree
- 3 eggs
- 1 teaspoon lemon juice
- 1 (8-ounce) package cream cheese (room temperature)
- 0.25-cup (4 tablespoons) butter (room temperature)
- 2 teaspoons vanilla extract
- 1 cup confectioner’s powdered sugar, plus extra for rolling
Pumpkin Cream Cheese Roll Recipe Directions
Preheat your oven to 375 degrees. Spray a 9×13 jelly roll pan (basically a shallow casserole pan, similar to a cookie sheet) and line it with parchment paper. In a large bowl, mix together the flour, sugar, baking soda and pumpkin pie spice. Then add the pumpkin puree, eggs and lemon juice. Pour it into the 9×13 jelly roll pan and spread evenly throughout. Bake for about 15 minutes. After you pull it out of the oven, get a kitchen towel damp and lay it on the counter and sprinkle it with plenty of confectioner’s (powdered) sugar. Flip the cake out of the pan onto the towel. Carefully and slowly roll the towel and cake lengthwise – like you’re rolling up a sleeping bag, but the long way. Place the rolled cake on a cooling rack and let it cool for about 20 minutes. This is a great time to make the icing. Blend the cream cheese, butter, vanilla and sugar. Unroll the cake carefully and spread icing on the inside. Roll it back up without the towel. Wrap the whole roll in plastic wrap and refrigerate until completely cooled. Slice it up and serve!
Once my pumpkin guts are done thawing, I will puree them and begin working on some pumpkin gut bread probably. 🙂