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Classic Pumpkin Roll with Orange Cream Cheese Filling

Libby's Pumpkin Roll is a classic dessert for the fall holidays. I've added some orange zest and pure orange oil to the cream cheese filling. Orange and pumpkin make a delicious pairing. This cake is easier to make than you might imagine-- plus, it's delicious!
Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 12 minutes
Chilling Time 1 hour
Author Debby - www.AFeastfortheEyes.net

Ingredients

CAKE:

  • 1/4 cup powdered sugar to sprinkle on towel
  • 3/4 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1/4 teaspoon salt
  • 3 large eggs
  • 1 cup granulated sugar
  • 2/3 cup 100% Pure Pumpkin
  • 1 cup walnuts chopped (optional)

FILLING:

  • 1 8-ounce package cream cheese, room temperature
  • 1 cup powdered sugar sifted
  • 6 tablespoons butter or margarine softened
  • 1 teaspoon vanilla extract
  • 2 tablespoons fresh orange zest optional
  • 1/4 teaspoon pure orange extract optional
  • Powdered sugar optional for decoration

Instructions

  • Combine flour, baking powder, baking soda, cinnamon, cloves and salt in small bowl.
  • Beat eggs and granulated sugar in large mixer bowl until thick. Beat in pumpkin. Stir in flour mixture.
  • Spread evenly into prepared pan. Sprinkle with nuts (if using).
  • Bake for 13 to 15 minutes or until top of cake springs back when touched. (If using a dark-colored pan, begin checking for doneness at 11 minutes.) Immediately loosen and turn cake onto prepared towel. NOTE: Be sure to spread plenty of powdered sugar on the clean towel, so that the cake doesn't stick!
    Carefully peel off paper. Roll up cake and towel together, starting with narrow end. Cool on wire rack.

Filling:

  • Beat cream cheese, 1 cup powdered sugar, butter and vanilla extract and orange zest and extract (if using) in small mixer bowl until smooth.
  • Carefully unroll cake. Spread cream cheese mixture over cake. Reroll cake. Wrap in plastic wrap and refrigerate at least one hour.
  • Sprinkle with powdered sugar before serving, if desired.

Notes

Cooking tip:
Be sure to put enough powdered sugar on the towel when rolling up the cake so it will not stick.