Pumpkin Rolls with Cinnamon Cream Cheese Filling
 
 
Ingredients
  • for the cake:
  • ¼ cup powdered sugar (for dusting the towel)
  • ¾ cup flour
  • 1 tsp pumpkin pie spice
  • ½ tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp salt
  • 3 large eggs
  • 1 cup sugar
  • 1 tsp vanilla extract
  • ⅔ cup pumpkin purée
  • for the filling:
  • 8oz cream cheese, room temperature
  • 6 tbsp butter, softened (if you don't let it soften you will have butter chunks in your filling)
  • 1½ cups powdered sugar
  • 1 tsp vanilla extract
  • 2 tsp cinnamon
Instructions
  1. Heat the oven to 375º/190º.
  2. Line a 10x15" jelly roll pan with parchment paper. (a pan with edges all around, you have to have this pan) Then grease the parchment paper.
  3. Somewhere on your counter, spread out a clean kitchen towel or piece of parchment paper, and sprinkle that with powdered sugar.
  4. In a medium bowl, mix flour, baking powder, baking soda, pumpkin pie spice & salt.
  5. In a large bowl, beat eggs, vanilla & sugar until thick & creamy.
  6. Add in the pumpkin and mix to combine.
  7. Stir in the flour mixture.
  8. Pour the batter onto the prepared pan. Spread the batter evenly.
  9. Bake for 13-15 minutes, or until the top of the cake springs back when touched. Stay on the side of slightly under cooked, if you over cook it then cake will be too dry and won't roll.
  10. Immediately loosen the edges of the cake and turn it out onto the sugared towel/parchment. Peel off the parchment paper.
  11. Roll up the cake & towel together fairly tightly, starting with a narrow end.
  12. Cool completely on a wire rack.
  13. Now start on the filling. In another medium bowl, beat the cream cheese, powdered sugar, butter & vanilla until smooth.
  14. Carefully unroll the cooled cake (removing the towel) and spread the cream cheese filling evenly over the cake, coming to about 1″ away from the edges. If you go all the way to the edge, you will have filling oozing out the end.
  15. Carefully reroll the cake, wrap in plastic wrap and refrigerate at least one hour.
  16. Before serving cut a little slice off of each end so the roll has a smooth look. Then dust the top with powdered sugar.
Recipe by Cooking is Messy at https://www.cookingismessy.com/2014/10/02/pumpkin-rolls-cinnamon-cream-cheese-filling/