Diana's Desserts - www.dianasdesserts.com

Cream Cheese Filled Pumpkin Roll

Servings: 12
This scrumptious dessert is one that everyone really seems to enjoy on a special holiday such as Thanksgiving, a wonderful pumpkin flavored cake, filled with cream cheese, then rolled up and topped with a light dusting of confectioners' sugar.

1 1/2 cups granulated sugar
4 large eggs
1 cup canned 100% pumpkin
1 cup PLUS 2 tbsp. all-purpose flour
1 1/2 tsp. baking soda
1/2 tsp. salt

Beat the first three ingredients together for three minutes, add the next three ingredients. Mix well. Spread batter into a 10 x 15-inch jelly roll pan or cookie sheet with sides greased and pan lined with wax paper or parchment paper. Bake at 375 degrees F (190 C) for 13-15 minutes. Let cool for 1 minute.

Sprinkle dampened tea towel (not terrycloth) with confectioners' sugar, put cake on top of sugar and peel off wax paper and roll up. Let cool in refrigerator.

For Filling:
1 cup confectioners' sugar
1 tsp. vanilla extract
2 tbsp. unsalted butter or margarine, softened at room temperature
1 (8 oz.) package cream cheese, softened

Beat all together and mix well. Unroll cooled cake. Spread with filling. Roll back up and refrigerate.

Before serving, bring pumpkin roll to room temperature and dust with confectioners' sugar. Cut into 1 1/2-inch slices.

Makes 12 servings.

Source: DianasDesserts.com
Date: September 28, 2002