Pumpkin Roll with Cream Cheese Filling

Lightly spiced pumpkin roll with pineapple cream cheese filling.

📝 Ingredients

• 3 eggs
• 1 cup sugar
• 2/3 cup pumpkin puree
• 1 tsp lemon juice
• 3/4 cup flour
• 1 tsp baking powder
• 1/2 tsp salt
• 2 tsp ground cinnamon
• 1 tsp ground ginger
• 1/2 tsp ground nutmeg
• 8 oz cream cheese (softened to room temperature)
• 1/4 cup salted butter (softened to room temperature)
• 1 cup powdered sugar
• 1/2 tsp vanilla
• 1/3 cup crushed pineapple (drained really well)

👨‍🍳 Instructions

1. 1In a large mixing bowl, beat eggs for 5 minutes. Gradually beat in the sugar. Beat in the pumpkin and vanilla.
2. 2Whisk together the dry ingredients in a small bowl, then add to the pumpkin mixture. Stir till well blended.
3. 3Pour batter into a jelly roll pan that has been lined with parchment paper and sprayed with non-stick spray. (Mine is about 15 x 11 x 1".) Bake at 375° for 15 minutes, or till cake is completely set in the middle.
4. 4Invert hot cake onto a flour sack dish towel that has been sprinkled generously with powdered sugar. Loosely roll up the cake and towel, and let cool completely.
5. 5While cake is cooling, prepare filling by beating all ingredients together till smooth.
6. 6Unroll cake and spread filling to within ½" of the edges. Roll the cake up starting at the short side.
7. 7Wrap pumpkin roll in plastic wrap and place in the refrigerator. Chill for at least two hours to blend flavors. It can also be frozen at this point.
8. 8To serve, unwrap the pumpkin roll and sprinkle with powdered sugar. Slice in 1" slices.