Easy Dessert for the Upcoming Holidays: Pumpkin Roll with Cream Cheese Filling

With the bronze and reddish hues all around me, and the cool temperature, it is safe to say that summer has given place to a beautiful autumn. I love fall, I love the beautiful foliage, the smell of cinnamon and apple cider in stores and all the decoration everywhere. But Fall makes me want to recluse into my home, wear comfortable clothes and cook. I want apple pies, pumpkin rolls, risottos, and soups. I know, I know, that’s not good to stay slim, but once in a while a treat won’t hurt anyone, right;-)

Ever since I have been selling the Demarle cookware, i have been looking at a picture in the catalog of a pumpkin roll. And though I never really liked pumpkin pie, this picture was so enticing that I thought why not prepare that pumpkin roll. Well , i loved it! It is easy to make, very healthy and it is yummy!!! Go on, try it. Everyone around you will love it.

The recipe was taken from DemarleatHome blog.

Ingredients for a pumkin roll for 8-10 people

3/4 cup of all purpose flour
1/2 tsp of baking powder,
1/2 tsp of baking soda,
1/2 tsp of ground cinnamom,
1/2 tsp of ground cloves,
1/4 tsp of salt,
3 large eggs,
1/2 cup of granulated sugar
2/3 cup of Pure pumpkin in a can,
1 8 oz of cream cheese,
6 tbsp of butter ( optional),
1 tsp of vanilla,
1/4 cup of powdered sugar.

Preheat the oven to 375. Combine the flour, baking powder, cinnamon, cloves, salt in a bowl and mix well. In another bowl, mix the eggs with 1/2 cup of granulated sugar until the mixture doubles in size and becomes a light yellow. Add the pumpkin to the flour, then slowly add the pumpkin mixture to the egg mixture. Empty the content on a flexipat and cook for 13-15 minutes or until the cake top springs back. Take the pan out of the oven, and let it cool for a minute or two, so that it will be much easier to handle.

Place a silpat over the cake, or fold the rim of the flexipat over the cake. Then roll the flexipat, or the silpat onto itself making a roll. Keep it together with a rubber band.Let it cool.

Meanwhile, prepare the cream cheese filling. In a mixer, beat the cream cheese, butter and sugar until it is fluffy.

Unroll the pumpkin, spread the cream cheese and roll the pumpkin roll into a roll again. Let it cool for 15 minutes in the fridge before slicing. Et voila.