I also tweeked the recipe by sprinkling chopped nuts and dried cranberries over the filling before rolling it up. YUMMY!
Notes: You do not need to roll the cake up in a towel, as long as you do not over-bake it. Be sure to line the pan with baking paper. Enjoy :)
Ingredients
- 3 eggs, separated
- 1 cup sugar, divided
- 2/3 cup canned pumpkin
- 3/4 cup all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon salt
- FILLING:
- 1 package (8 ounces) cream cheese, softened
- 2 tablespoons butter, softened
- 1 cup confectioners' sugar
- 3/4 teaspoon vanilla
- Additional confectioners' sugar, optional
"This looks amazing! I love the idea of adding chopped nuts and dried cranberries to the filling. Definitely going to try this for the holidays!"
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"I’ve made pumpkin cake rolls before, but this recipe seems much easier. Love the tip about not needing to roll it up in a towel. Can’t wait to try it!"
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"I adore pumpkin desserts! This cake roll sounds like the perfect way to use up all that pumpkin. Thanks for sharing!"
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"I love how you made a double batch and kept one in the freezer. Great idea for those unexpected guests!"
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"The filling sounds delicious, and I love the idea of using cream cheese and butter together. Can’t wait to make this!"
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"I’ve always wanted to make a pumpkin roll, but the idea of it being so easy to make has me excited. Thanks for the helpful tips!"
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