Cream Cheese Pumpkin Roll Food

CREAM CHEESE PUMPKIN ROLL

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease a 10x15-inch jelly roll pan and line with wax paper.
• Beat eggs and white sugar in a large bowl until well blended; stir in 2/3 cup pumpkin puree.
• Combine flour, cinnamon, baking powder, ginger, nutmeg, and salt in another bowl; stir into egg mixture until just blended. Pour mixture into prepared jelly roll pan.
• Bake in preheated oven until a toothpick inserted into the center comes out clean, about 15 minutes. Cool in the pans for 10 minutes, then turn cake out onto a clean towel. Remove and discard wax paper. Roll cake up into the towel, starting with the short end. Cool.
• Beat cream cheese, confectioners' sugar, butter, 1 tablespoon pumpkin puree, and vanilla extract in another bowl until smooth.
• Spread a large sheet of plastic wrap on a work surface. Place and unroll cake over plastic and spread with prepared filling. Re-roll cake and wrap with plastic. Refrigerate, seam-side down, until chilled, about 2 hours.

PUMPKIN CREAM CHEESE ROLL

Steps:

• In a large bowl, beat eggs and sugar. Beat in remaining cake ingredients.
• Grease a 10"x15" jelly roll pan. Line pan with waxed paper, then grease and lightly flour the waxed paper.
• Pour batter into the pan and spread evenly. Bake at 350F for 15 minutes. *Cake cooks fast so watch carefully to avoid burning the edges.
• While cake is baking, sprinkle powdered sugar heavily over the kitchen towel, using a sieve or sifter.
• Turn hot cake onto the towel.
• Remove waxed paper. Trim off burnt or crusty edges.
• Sprinkle more powdered sugar over the hot cake and quickly roll up with towel inside. Let cake cool completely, about 30 minutes.
• Meanwhile, prepare filling by beating together all ingredients until smooth and creamy.
• Unroll cooled cake and spread with the filling mixture. Roll up cake with filling on the inside. Wrap in waxed paper and then foil.
• Refrigerate or freeze. To serve, slice cake about 1/3 inch thick and sprinkle with powdered sugar.
• Note - cake cuts best when still slightly frozen.

CREAM CHEESE PUMPKIN ROLL

Steps:

• Preheat oven to 375 degrees.
• For ROLL-
• In a small bowl, combine flour, baking soda, baking powder, salt and cinnamon. In a large bowl beat eggs and sugar then beat in pumpkin. Stir in flour mixture thoroughly. Mixture will be thin.
• Grease jelly roll pan, line with wax paper then grease and flour wax paper. Pour mixture into jelly roll pan and bake for 12-15 minutes. While baking, lay out a clean dish towel on table or counter top and sprinkle entire towel with confectioner's sugar.
• Remove from oven and immediately loosen sides of wax paper from roll then carefully overturn roll onto sugared towel and carefully remove wax paper. Start at the narrow end and tightly roll up the roll and towel, cool on wire rack.
• CREAM CHEESE FILLING-
• While roll is cooling beat together the softened KRAFT Philadelphia Cream Cheese, butter and vanilla. Then add confectioners' sugar one cup at a time. Filling should be of "cake frosting" consistency (additional confectioners' sugar may be needed to thicken filling).
• When roll is completely cooled unroll and place on a large sheet of aluminum foil. Evenly spread cream cheese filling onto the center of the roll leaving an inch around the edges then roll up again. Wrap the foil tightly around the roll and refrigerate at least 4 hours, or until firm, before serving. To serve slice roll in 1/4-1/2 inch thick slices.

CREAM CHEESE AND PUMPKIN ROLL BARS RECIPE

Steps:

• Preheat oven to 350 degrees. Spray a 9 x 13 inch baking pan with non-stick cooking spray.
• In a bowl, with an electric mixer on medium speed, beat butter and sugar until smooth.
• Beat in eggs, pumpkin, 1 teaspoon of vanilla and water until well blended.
• In a separate bowl, mix flour, cinnamon, cloves, ginger, nutmeg, baking soda, baking powder, and salt; add the dry ingredients to the pumpkin/butter mixture and combine until well blended.
• Spread about 2/3 of the batter evenly into the prepared pan.
• In a bowl, with an electric mixer on medium speed, beat cream cheese, 1 egg, sugar, and vanilla until smooth.
• Spread cream cheese mixture evenly over the pumpkin batter.
• Dollop the remaining pumpkin batter over the cream cheese batter and spread out as evenly as possible. Use a table knife to swirl together the cream cheese and top layer of pumpkin batter.
• Bake for 30-35 minutes, or until the center of the pumpkin batter springs back when touched.
• Cool completely in pan, then cut into bars.