This pumpkin roll recipe will satisfy all of your fall dessert cravings.  Delicious pumpkin cake rolled around a creamy cheese cake filling.

Well, I got several recipes once I mentioned my craving a cream cheese filled pumpkin roll.  First was from Jackie (an event coordinator in Indiana), so I decided to give hers a try.  I had all the ingredients on hand, so I got started right away!  I had no idea the unique method of making this, so I thought I’d document the process. It was late at night and I didn’t want to dig out my flash, so these are pretty dark.

First you sprinkle the surface with powdered sugar and a clean dish towel on top of that sprinkled with powdered sugar.  I was so confused how the dish towel played into the recipe, but it is a pretty handy trick!

Then you cook your cake recipe on parchment paper on a jelly roll pan (cooks a thin cake).

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Once baked, pull out the paper/cake and place it upside down on the powdered dish towel, and start to peel off the paper

Then you roll up the cake IN the dish towel and let it cool for an hour.  It seemed weird, but worked like a charm.

After the pumpkin roll cools,  you unroll it.

Next, frost the pumpkin roll with the scrumptious cream cheese mixture.

Then roll it back up.  This time without the towel.

Put the pumpkin roll on a plate and sprinkle it with a bit more powdered sugar.

Slice it up and enjoy a taste of heaven…

This pumpkin roll recipe is SO good!  When I introduced this to my daughter I told her it was delicious.  She replied that it was BETTER than delicious!  I was actually glad when my boys turned their noses up when I offered them a slice. No need to share!  I probably ate more than half of the roll myself. Thanks also to my friend Monica who shared a recipe that mentioned the parchment paper (the one from Jackie said to grease the pan, but I don’t have much luck with greasing things).  And to Tamra my friend who said she has many other “roll” recipes from living in Europe (I guess they do this a lot there), so I can’t wait to try those!

Pumpkin Roll Recipe

Preheat oven to 375.  Place parchment paper down on jelly roll pan.

3 eggs
1 c. sugar
2/3 c. canned pumpkin
1 t. lemon juice
3/4 c. flour
1 t. baking powder
1 t. salt
2 t. cinnamon
2 t. ginger
1/2 t. nutmeg

Beat eggs and gradually add sugar.  Add pumpkin and lemon juice and mix well.  Set aside.

Mix together dry ingredients.  Add to pumpkin mixture and mix well.

Pour into jelly roll pan and bake for about 16 minutes.

Immediately when removed, turn out on a dish towel generously sprinkled with powdered sugar (on both sides).  Roll towel and cake together and let cool to room temperature.  Carefully unroll and fill with cream cheese filling.

Filling:
1 stick butter
1 pkg. softened cream cheese
1 c. powdered sugar
1/2 t. vanilla

Mix well and spread in roll.

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