• Prep Time:
  • Cooking Time:
  • Serves: 12 Servings

Pumpkin-Cream Cheese Jelly Roll

  • Recipe Submitted by on

Category: Desserts, Cakes

 Ingredients List

  • ------------------------------------ROLL------------------------------------
  • 1 c All-purpose flour
  • 1 1/2 ts Baking powder
  • 1/4 ts Salt
  • 1/2 ts Ground cinnamon
  • 1/2 ts Ground nutmeg
  • 4 Eggs, at room temperature
  • 3/4 c Granulated sugar
  • 3/4 c Canned pumpkin pie filling
  • Confectioners' sugar


12 oz Cream cheese, at room temp.
2/3 c Granulated sugar
1 ts Vanilla
1/4 c Mini semisweet chocolate
1/4 c Blanched slivered almonds,
Toasted and coarsely chopped

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

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.

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