December 16, 2009

Pumpkin Roll Dessert

Got this recipe from Penzey's Spices. This is amazing and is easy. Don't let the 'roll' part scare you, it isn't bad at all. Here is the recipe:

3 large eggs
7 1/2 oz canned pumpkin (half of a 15 oz. can)
1 cup sugar
1 cup flour
1 tsp. baking soda
1 tsp. baking powder
1 tsp. cinnamon
*I add about 1 tsp. of pumpkin pie spice to mine, and about 1 1/2 tsp. cinnamon)

8 oz. softened cream cheese
1 cup powdered sugar
1 tsp. pure vanilla extract
2 Tab. softened butter

Preheat oven to 375. Line a jelly roll pan with wax paper and spray with non-stick spray. In a mixing bowl, beat together the eggs and pumpkin. Gradually add the dry ingredients and mix well. Pour the batter in the pan and spread evenly using a flexible spatula. Bake at 375 for 12 minutes. Gently turn the cake over and ease out onto a clean dish towel (not a terry one, a plain cloth), or cheesecloth, discard the wax paper and carefully roll the cake from the short end. (I put another cloth on top of the cake and rolled it up with the cake sandwiched between the two clothes). Let cool for 15 -20 minutes. Don't leave too long rolled up or it is hard to unroll without cracking. While the cake is rolled between the towels, beat together all the filling ingredients. Unroll cake and spread the filling all the way to the edges. Re-roll and place on a serving platter. I put the filling on the cake while the cake was still warm and had no problems with the filling melting as long as I put it in the fridge right away. Sift powdered sugar on top right before serving.

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