What is it about pumpkin and cream cheese that just “goes together?” I love it! Want to give it a try this year? Well, give this recipe a try. I suspect that you will love it!
What You Need:
1 C sugar
2/3 C pumpkin puree
1 tsp. lemon juice
3/4 C flour
1 tsp. baking powder
2 tsp. cinnamon
1 tsp. ginger
1/2 tsp. nutmeg
1/2 tsp. salt
1 (8 oz.) pkg. cream cheese, room temperature
4 TBSP butter
1/2 tsp. vanilla
1/3 cup nuts
1 cup powdered sugar
How to Make It:
Break the eggs into a large mixing bowl and beat on high speed 4 minutes.
Continue beating the eggs while gradually adding the sugar.
Add the pumpkin and stir with a rubber spatula to combine.
Pour in the lemon juice and mix until well incorporated.
Sift the flour into a separate bowl.
Sift the baking powder, cinnamon, ginger, nutmeg and salt in with the flour.
Add the dry mixture to the pumpkin mixture and stir to combine together well.
Bring the oven temperature to 375 degrees.
Line a 15 in X 10 in pan with wax paper.
Spread the batter into the pan evenly.
Bake 12 minutes or until a knife inserted in the center of the cake comes out clean.
Sprinkle the powered sugar completely over a kitchen towel.
Turn the cake out onto the towel and roll up together.
Place the cream cheese, butter and vanilla together and beat until light and fluffy.
Unroll the cake and spread the mixture evenly on the cake.
Sprinkle with the nuts.
Roll the cake again and place in the refrigerator for 2 hours or until completely chilled.
Remove and cut into 1 1/2 in slices before serving.