Welcome To The Shakin 'N Bakin Blog!

Welcome to my blog! I love to cook and bake for my family. I hope you enjoy the recipes, foodie reviews, foodie giveaways and cooking tips posted on my blog.

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Wednesday, April 18, 2012

Homemade Pumpkin Roll with Cream Cheese Filling Recipe

Today I am sharing with all of you my grandmother's recipe for a homemade Pumpkin Roll with Cream Cheese Filling. This is a very easy to prepare recipe but it does take some time to make. We love making this recipe during the fall and winter months, especially around Thanksgiving and Christmas.

Grandma's Pumpkin Roll with Cream Cheese Filling Recipe

3 large eggs
1 cup granulated sugar
2/3 cup pumpkin puree
1 teaspoon lemon juice
3/4 cup all-purpose flour
1 teaspoon baking powder
2 teaspoons ground cinnamon
1/2 teaspoon salt
1 teaspoon allspice

In a large mixing bowl, beat together the large eggs until they get slightly thick and frothy. Beat in the granulated sugar, pumpkin puree and lemon juice. In a large mixing bowl combine together the all-purpose flour, baking powder, ground cinnamon, salt and allspice. Slowly stir the flour mixture into the first bowl, beating as you go along until all ingredients are well combined.

Line a 17" by 11" cookie sheet with waxed paper or a nonstick silicone baking mat. Pour the batter onto it and use a silicone spatula to spread the batter to each of the four corners. Bake in a preheated 350 degree F. oven for 12-15 minutes or until done. Remove cookie sheet from the oven. Lay a clean cotton or muslin towel onto your counter and dump the pumpkin cake onto the towel (in one piece). Roll the cake (along with the towel) up like a sleeping bag. Let it cool for 1 hour.

Cream Cheese Filling Recipe

1 teaspoon vanilla extract
1 cup confectioner's sugar
4 tablespoons butter
2 (3 ounce) pkg. cream cheese, softened

In a large mixing bowl, beat together the vanilla extract, confectioner's sugar, butter and cream cheese until the filling is nice and creamy. This is best done with an electric hand mixer.

Unroll the pumpkin cake so that it is laying flat. Take a silicone spatula and spread the cream cheese filling all over the top of the pumpkin cake. Roll cake back up and wrap in plastic wrap or aluminum foil. Refrigerate until serving time. Right before serving, cut the pumpkin roll into individual slices and serve on a platter or in a nice bowl.