Tuesday, November 20, 2012

Pumpkin and Cream Cheese Roll Up

Enough of bombs, beans and bad boys!!  It is time to get serious about making some sweet sensations for Thanksgiving.   It's time to create all the favorite things you've been desiring all year--homemade rolls, cranberry sauce, turkey and stuffing and of course, pumpkin pie.  This recipe is a step up from the traditional pumkin pie
recipe;adding cheese cake to the mix!  You'll need to make this tomorrow if you want an "ou la la" finish for your feast!!

Pumpkin and Cream Cheese Roll Up
3/4 cup all purpose flour
1 teas. baking powder
1 teas. ground cinnamon
2 1 teas. pumpkin pie spice
1/2 teas. ground nutmeg
1/2 teas. salt
3 eggs, slightly beaten
1 cup sugar
2/3 cup canned solid-pack pumpkin
1 cup chopped walnuts
Cream Cheese Filling 
Cream Cheese Filling- Beat together 1 cup powdered sugar, 1 8 oz.
package softened cream cheese, 6 Tablespoons softened butter a pinch
of salt and 1 teaspoon vanilla untill smooth.
Preheat oven to 375F or 180C.
Grease a 15x10x1 inch jelly-roll pan.  Line with wax paper, grease and flour the wax paper.  Sift flour, baking powder, cinnamon, pumpkin pie spice, nutmeg and salt onto wax paper.  Beat eggs and sugar in large
bowl until thick and fluffy; beat in pumpkin.  Stir in sifted dry ingredients all at once.  Pour into prepared pan, spread evenly with rubber spatula.  Sprinkle with nuts.  Bake  for 15 minutes or until center springs back when lightly touhed with fingertip.  Loosen cake around edges with a knife, invert onto damp towel dusted with powdered sugar, peel off wax paper.  Trim 1/4 inch from all sides.  Roll up cake and towel together from short side.  Place seam-side down on wire rack; cool completely.  Unroll cake.  Spread with Cream Cheese Filling.  Reroll cake and refrigerate until ready to serve.  Slice into 1 inch servings and  enjoy!!

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