Pumpkin Roll Cake With Cream Cheese Filling
This Pumpkin Roll Cake with cream cheese filling is a fall classic. Step-by-step tips to roll it with ease for a perfect swirl every time.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.redcottagechronicles.com.
Cooking tools:
- Stand mixer
- Sifter
- Jelly roll pan
- Mixing bowl
- Oven
- Parchment paper
- Non-stick spray
- Spatula
- Wooden spoon
- Paring knife
- Kitchen towel
- Offset spatula
- Hand mixer
- Airtight container
- Plastic wrap
- Aluminum foil
- Measuring cup
- Measuring spoon
- Kitchen timer
- Whisk
Ingredients
- ¾ cup all purpose flour
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 1 teaspoon ginger
- 1 dash salt
- 3 large eggs
- 1 cup sugar
- ⅔ cup pure pumkin puree
- 1 teaspoon lemon juice
- 1 cup powdered sugar, sifted (plus extra for sprinkling)
- 6 ounces cream cheese, chilled
- 4 tablespoons butter (about 1/4 cup)
- ½ teaspoon vanilla extract
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