Pumpkin Cake Roll With Cream Cheese Filling

Ingredients

  • 3
  • eggs, separated
  • 3
  • eggs, separated
  • 1 cup
  • sugar, divided
  • 1 cup
  • + 40 more ingredients
    • sugar, divided
    • 2/3 cup
    • canned pumpkin
    • 2/3 cup
    • canned pumpkin
    • ¾ cup
    • all-purpose flour
    • ¾ cup
    • all-purpose flour
    • 1 teaspoon
    • baking soda
    • 1 teaspoon
    • baking soda
    • ½ teaspoon
    • ground cinnamon
    • ½ teaspoon
    • ground cinnamon
    • 1/8 teaspoon
    • salt
    • 1/8 teaspoon
    • salt
    • 1 (8 ounce) package
    • cream cheese, softened
    • 1 (8 ounce) package
    • cream cheese, softened
    • 2 tablespoons
    • butter, softened
    • 2 tablespoons
    • butter, softened
    • 1 cup
    • confectioners' sugar
    • 1 cup
    • confectioners' sugar
    • ¾ teaspoon
    • vanilla extract
    • ¾ teaspoon
    • vanilla extract
    • additional
    • confectioners' sugar
    • (optional)

1 Line a 15-in. x 10-in. x 1-in. baking pan with waxed paper; grease the paper and set aside. In a large mixing bowl, beat egg yolks on high speed until thick and lemon-colored. Gradually add 1/2 cup sugar and pumpkin, beating on high until sugar is almost dissolved. 2 In a small mixing bowl, be...

View full recipe at SpringPad

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