Pumpkin Roll with Cream Cheese Filling
Serves 8-10
  • 3 eggs
  • 1 cup sugar
  • ⅔ cup pumpkin
  • 1 teaspoon lemon juice
  • ¾ cup all-purpose flour
  • 1 teaspoon baking powder
  • 2 teaspoons cinnamon
  • 1 teaspoon ginger
  • ½ teaspoon nutmeg
  • ½ teaspoon salt
  • ......................
  • ¼ cup heavy cream
  • ¼ cup powdered instant butterscotch pudding mix
  • 8 ounces softened cream cheese
  • 4 tablespoons softened butter
  • 1 cup powdered sugar
  • ½ cup (or more) chopped, toasted pecans
  1. Heat oven to 375 F.
  2. Prepare a 15"x10" jelly roll pan (or cookie sheet with sides) by lining the bottom with waxed paper or parchment. Grease and flour the paper, or spray with an oil/flour spray like Baker's Joy.
  3. Beat eggs on high for 5 minutes.
  4. Beating continually, gradually add sugar.
  5. Add the pumpkin and lemon juice and mix until well combined.
  6. Sift together the dry ingredients and fold into pumpkin mixture.
  7. Spread batter evenly in prepared pan, and bake 12-15 minutes, or until the top springs back when touched.
  8. Coat a cotton dish towel generously with powdered sugar and turn the cake out onto the dish towel. Peel off the waxed paper or parchment.
  9. Starting from the short end, slowly roll cake and towel together. Place in the refrigerator to cool completely, approximately one hour.
  10. While the cake is cooling, make the butterscotch filling:
  11. In a medium bowl, combine the cream and pudding mix. Add the cream cheese and butter and mix together at medium-high speed. Add the powdered sugar and mix well. Refrigerate until needed.
  12. Unroll the chilled cake carefully. Spread with filling and roll it back up (without the towel this time, of course.) Refrigerate at least one hour.
  13. Sprinkle with powdered sugar, or ice with sweetened whipped cream and serve.
Recipe by The Rowdy Baker at http://www.therowdybaker.com/?p=1981