I need some help....

[mhopset]

I need a receipe for a pumpkin roll. The kind with the cream cheese filling.

Thanks

T.

 

[Bildmouse]

Try the Nestle site - verybestbaking.com - they have one on there that sounds easy enough and delicious!

 

[Meriweather]

Here is the recipe that I have:


* Exported from MasterCook *

Pumpkin Cake Roll

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Cakes Dessert


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 eggs
1 cup sugar
2/3 cup cooked or canned pumpkin
1 teaspoon lemon juice
3/4 cup flour
2 teaspoons ground cinnamon
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1 cup finely chopped walnuts
Cream Cheese Filling
6 ounces cream cheese -- softened
1 cup confectioners' sugar
1/4 cup butter or margarine -- softened
1/2 teaspoon vanilla extract

In a mixing bowl, beat eggs on high for 5 minutes. gradually beat in sugar until thick and lemon-colored. Add pumpkin and lemon juice.
Combine flour, cinnamon, baking powder, salt and nutmeg; fold into pumpkin mixture.
Grease a 15x10x1" baking pan; line with waxed paper. Grease and flour the paper. Spread batter into pan; sprinkle with walnuts.
Bake at 375 degrees for 15 minutes or until cake springs back when lightly touched. Immediately turn out onto a linen towel dusted with confectioners' sugar. Peel off waxed paper and roll cake up in towel, starting with a short end. Cool.
Meanwhile, beat cream cheese, sugar, butter and vanilla until fluffy. Carefully unroll the cake. Spread filling over cake to within 1" of edges. Roll up again. Cover and chill until serving.
Dust with confectioners' sugar if desired.

 

[Meriweather]

Here is another I found in my files:


* Exported from MasterCook *

Pumpkin-Cream Cheese Jelly Roll

Recipe By :Family Circle
Serving Size : 12 Preparation Time :0:00
Categories : Cakes Dessert


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Roll
1 cup flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
4 eggs -- room temperature
3/4 cup sugar
3/4 cup canned pumpkin
Confectioners' sugar
Filling
12 ounces cream cheese -- room temperature
2/3 cup sugar
1 teaspoon vanilla
1/4 cup miniature chocolate chips
1/4 cup blanched slivered almonds -- toasted and chopped

Prepare roll: Heat oven to 375 degrees. Line a jelly-roll pan with waxed paper. Coat paper with nonstick cooking spray.
combine flour, baking powder, salt, cinnamon and nutmeg in a small bowl.
beat 2 eggs in a 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, 5-7 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.
Bake for 10-12 minutes or until top 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 style. Let cool on wire rack for 1 hour.
Meanwhile, prepare filling: Beat cream cheese, sugar and vanilla in bowl for 5-8 minutes until creamy. Stir in chocolate chips and almonds.
Unroll cake. Spread with cheese mixture. Reroll without towel. Refrigerate at least 4 hours or overnight, covered.