Home
Recipes
Software
Store
Discuss Food!
Video
Help
Log in
and post recipes free!
find
in
Anywhere
Recipe Title
Videos
Discussion Groups
Food Dictionary
Product Support
search
Pumpkin-Cream Cheese Jelly Roll
12 Servings
Try this Pumpkin-Cream Cheese Jelly Roll recipe, or post your own recipe for Pumpkin-Cream Cheese Jelly Roll
tell us
Be the first to
submit a photo
for this recipe.
Win $100.00
by posting the best original food photo this month!
Recipe look good to you?
Pumpkin-Cream Cheese Jelly Roll Ingredients
ROLL
FILLING
1 c
All-purpose flour
12 oz
Cream cheese
, at room temp.
1 1/2 ts
Baking powder
2/3 c Granulated
sugar
1/4 ts
Salt
1 ts
Vanilla
1/2 ts Ground
cinnamon
1/4 c Mini
semisweet chocolate
1/2 ts
Ground nutmeg
Pieces
4
Eggs
, at room temperature
1/4 c Blanched slivered
almond
s,
3/4 c Granulated
sugar
Toast
ed and coarsely chopped
3/4 c Canned
pumpkin
pie filling
Instructions for Pumpkin-Cream Cheese Jelly Roll
1) Prepare Roll: Heat oven to 375 degrees. Line jelly-roll pan with waxed paper. Coat with nonstick cooking spray. 2) Combine the flour, baking powder, salt, cinnamon and nutmeg in a small bowl. 3) Beat eggs in large bowl at medium speed for 2 minutes or until slightly thickened. Beat in sugar, a tablespoon at a time; continue beating until very thick and lemon colored, 5 to 7 minutes. On lowest speed, beat in pumpkin just until blended. With rubber spatula, fold in flour mixture in 2 batches. Spread evenly in prepared pan. 4) Bake in 375 degree oven for 10 to 12 minutes or until top of cake springs back when lightly touched in center. Generously sieve confectioners sugar over clean kitchen towel. When cake is done, immediately loosen edges; invert onto towel. Remove waxed paper. Sprinkle cake with additional confectioners sugar. From a short end, roll up cake with towel, jelly-roll fashion. Let cool on wire rack for 1 hour. 5) Meanwhile, prepare filling: Beat cream cheese, sugar and vanilla in bowl for 5 to 8 minutes until creamy. Stir in chocolate and almonds. 6) Unroll cake. Spread with cheese mixture. Reroll without towel. Refrigerate at least for 4 hours or overnight, covered. Nutrient value per serving: 310 calories, 6 g protein, 14 g fat, 42 g carbohydrate, 233 mg sodium, 102 mg cholesterol. Exchanges: 7/10 starch/bread, 3/5 meat, 1 3/4 fruit, 2 1/2 fat. Source: Family Circle, November 1996 Posted to MM-Recipes Digest V3 #290 Date: Tue, 22 Oct 1996 20:51:54 EDT From: jane.ghorbani@juno.com (Jane Ghorbani)
Main Ingredient:
Cheese
Cuisine:
Uncategorized
More like this...
Pumpkin Cream Cheese Rolls
Pumpkin Cream-Cheese Roll
Pumpkin Roll Cake with Cream Cheese Filling
Cheese Blintzes or Cream Cheese Roll-Ups
Ingredient Insight - look inside this recipe
All-Purpose Flour
Almond
Baking Powder
Cinnamon
Cream Cheese
Eggs
Pumpkin
Salt
Sugar
Vanilla
Cakes
Desserts
Cream Cheese
Cream
Cheese
for
flavor
and
categorization
Recent searches:
rice ground beef
ritz crackers chicken
lemon marmalade
baking powder all-purpose flour butter
chicken breast mushrooms cumin
fish burritos
infused vodka
red cabbage apple sausage
papaya sauce
ground beef mushrooms chili
madras curry
simmering
medallions mushroom sauce
chocolate pumpkin pie
scallop tomato white wine
penne rigate
chicken broccli
goose liver pate
duck cognac
golden chicken
O P T I O N S
Rate or Comment
Suggest to Friend
Add to Menu
Email Recipe
Print Recipe
I M P R O V E
Submit Photo
Link to Recipe
Post a Recipe
Invite Friends
Post a Video
R E M E M B E R
Try Soon
Favorite
G R O U P S
log in first
Create your own personal cookbook!
Learn more
Download
our cooking software and
do more
with this recipe!
BigOven for Windows won Best Cooking Software, 2008 from TopTenReviews.com
About Us
Privacy Policy
Leaderboard
Member Directory
Help