Thanksgiving usually means lots of food. The usual roasted turkey and of course an array of delicious desserts. For my Thanksgiving I usually make this really great tasting pumpkin roll cake that has a very delish filling of cream cheese. This pumpkin roll cake actually takes a bit of time in its preparation but it will really be all worth it. For sure, after you serve this up to friends and family that you’ll receive compliments all the time and if you’ve still got some left over cake left, you can always keep them inside airtight containers and enjoy them later. So here is the recipe and I hope that you’ll like it. Pumpkin Roll Cake With Cream Cheese Filling Recipe Ingredients Wax paper (to line baking pan) For cake base: 3/4 c flour (all-purpose) 1/4 c sugar (powdered) 1/2 tsp baking powder 1/2 tsp baking soda 1/2 tsp cinnamon; ground 1/4 tsp ground nutmeg 1/4 tsp ground ginger 1/4 tsp ground cloves 1/4 tsp salt 3 eggs 1 c sugar 1 c pumpkin (fresh or canned) 1 c finely chopped nuts (optional), (such as pecans or walnuts) For the filling: 8 ounces cream cheese (room temp) 1 c sugar (powdered) 6 tablespoons butter (room temp) 1 tsp vanilla You’ll need a 10-inch by 15-inch baking pan and the ingredients listed at the right. Preheat your oven to 375 degrees F (190 degrees). Prepare the cake: Line the baking pan using wax paper, then grease and flour the paper. Into a small bowl, mix cinnamon, baking powder, baking soda, flour, nutmeg, ginger, cloves & salt together. Into a big bowl of an electric mixer at medium speed, beat together your eggs and sugar.  Add pumpkin and beat until well blended.  Reduce speed and stir in spiced flour mix. Spread pumpkin spice batter on your baking pan evenly.  Sprinkle nuts (optional). Bake 10 to 15 minutes, test by pressing finger into cake to check for firm, but moist, texture. Sprinkle powdered sugar onto a thin cotton kitchen towel (helps prevent cake from sticking to the towel).  Remove cake from oven and turn onto the powdered towel, leaving the wax paper attached to your cake. Slowly peel off the wax paper and roll up cake and towel together and allow cooling on a rack. Prepare the filling: In a medium mixing bowl, beat cream cheese, powdered sugar, butter & vanilla together.  Mixture should be smooth. Slowly unroll your cake, spread the filling mixture on your cake.  Roll up cake then wrap tightly in plastic wrap.  Refrigerate at least 1 hour prior to serving.  Sprinkle with powdered sugar then serve. Hope you enjoyed this delicious recipe and hopefully so will your friends and family too. This is sure to be a crowd pleaser. Enjoy!

Thanksgiving usually means lots of food. The usual roasted turkey and of course an array of delicious desserts. For my Thanksgiving I usually make this really great tasting pumpkin roll cake that has a very delish filling of cream cheese.

This pumpkin roll cake actually takes a bit of time in its preparation but it will really be all worth it. For sure, after you serve this up to friends and family that you’ll receive compliments all the time and if you’ve still got some left over cake left, you can always keep them inside airtight containers and enjoy them later.

So here is the recipe and I hope that you’ll like it.

Pumpkin Roll Cake With Cream Cheese Filling

Recipe Ingredients

Wax paper (to line baking pan)

For cake base:

3/4 c flour (all-purpose)

1/4 c sugar (powdered)

1/2 tsp baking powder

1/2 tsp baking soda

1/2 tsp cinnamon; ground

1/4 tsp ground nutmeg

1/4 tsp ground ginger

1/4 tsp ground cloves

1/4 tsp salt

3 eggs

1 c sugar

1 c pumpkin (fresh or canned)

1 c finely chopped nuts (optional), (such as pecans or walnuts)

For the filling:

8 ounces cream cheese (room temp)

1 c sugar (powdered)

6 tablespoons butter (room temp)

1 tsp vanilla

You’ll need a 10-inch by 15-inch baking pan and the ingredients listed at the right.

Preheat your oven to 375 degrees F (190 degrees).

Prepare the cake:

Line the baking pan using wax paper, then grease and flour the paper. Into a small bowl, mix cinnamon, baking powder, baking soda, flour, nutmeg, ginger, cloves & salt together. Into a big bowl of an electric mixer at medium speed, beat together your eggs and sugar.  Add pumpkin and beat until well blended.  Reduce speed and stir in spiced flour mix.

Spread pumpkin spice batter on your baking pan evenly.  Sprinkle nuts (optional). Bake 10 to 15 minutes, test by pressing finger into cake to check for firm, but moist, texture. Sprinkle powdered sugar onto a thin cotton kitchen towel (helps prevent cake from sticking to the towel).  Remove cake from oven and turn onto the powdered towel, leaving the wax paper attached to your cake.

Slowly peel off the wax paper and roll up cake and towel together and allow cooling on a rack.

Prepare the filling:

In a medium mixing bowl, beat cream cheese, powdered sugar, butter & vanilla together.  Mixture should be smooth. Slowly unroll your cake, spread the filling mixture on your cake.  Roll up cake then wrap tightly in plastic wrap.  Refrigerate at least 1 hour prior to serving.  Sprinkle with powdered sugar then serve.

Hope you enjoyed this delicious recipe and hopefully so will your friends and family too. This is sure to be a crowd pleaser. Enjoy!