The Superbly Delicious Pumpkin Cream Cheese Roll Cake

Thanksgiving usually means lots of food. The usual roast turkey and of course a number of delicious desserts. For my Thanksgiving dinner I usually make this really delicious pumpkin roll cake that has a very delish filling of cream cheese.

This pumpkin roll cake actually takes a little time to prepare, but it will really be worth it. For sure when you serve this up to friends and family, you will receive compliments all the time and if you still have some cake back to the left, you can always keep them inside the airtight container and enjoy them later.

So here's the recipe, and I hope you like it.

Pumpkin Roll cake with Cream Cheese Filling

Recipe Ingredients

Wax paper (to line baking pan)

For the cake base:

3 / 4 c flour (all purpose)

1 / 4 C sugar (powdered)

1 / 2 teaspoon baking powder

1 / 2 teaspoon baking powder

1 / 2 teaspoon cinnamon, ground

1 / 4 teaspoon ground nutmeg

1 / 4 teaspoon ground ginger

1 / 4 teaspoon ground cloves

1 / 4 teaspoon 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 ounce cream cheese (room temp)

1 C sugar (powdered)

6 tablespoons butter (room temp)

1 teaspoon vanilla

You must use a 10-inch by 15-inch roasting pan and the ingredients right.

Preheat oven to 375 degrees F (190 degrees).

Prepare the cake:

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

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

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

Prepare the stuffing:

In a medium bowl, beat cream cheese, powdered sugar, butter and vanilla together. The mixture should be smooth. Slowly roll up your cake, spread filling mixture into your cake. Roll up cake then wrap tightly in plastic wrap. Refrigerate at least 1 hour before 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!