Pumpkin Cream Cheese Swiss Roll

I made this dessert for Thanksgiving this year, and it was delicious! I followed Libby’s recipe and it came out superb. I highly recommend making this as your holiday dessert! I’ll try to make desserts a little healthier by replacing the sugar with honey or maple syrup (more natural forms of sugar). Though I think the composition of this dessert requires the granulated and powdered sugar. That’s why I consider this a decadent dessert that I’ll only whip out for the holidays.

Ingredients (for 1 swiss roll) - I made 2 separate batches, so I could make 2 rolls at once!

375° F, Bake 13-15 min., Total Time: 1 hour

Pumpkin Cake

• 3/4 cup all-purpose flour

• 1/2 tsp baking powder

• 1/2 tsp baking soda

• 1/2 tsp ground cinammon

• 1/2 tsp ground cloves

• 1/4 tsp salt

• 3 eggs

• 1 cup granulated sugar

• 2/3 cup Libby’s 100% pure pumpkin

• Parchment paper

Cream Cheese Filling

• 1 package cream cheese (8 oz) @ room temperature

• 1 cup powdered sugar, sifted

• 6 Tbsp butter, softened

• 1 tsp vanilla extract

• Powdered sugar (optional for decoration)

Instructions

Pumpkin Cake

1. Combine flour, baking powder, baking soda, cinnamon, cloves, salt in a bowl (flour mixture).

2. Add eggs and granulated sugar in a separate, large bowl, beat together with a hand mixer (wet mixture).

3. Beat the pumpkin in the wet mixture.

4. Add the flour mixture, in thirds, into the wet mixture and mix together.

5. Preheat oven to 375° F.

6. Line 15x10 inch pan with parchment paper. Make sure the parchment paper extends beyond the pan dimensions so you can use the parchment paper later to roll up the cake. *I used what I had in my house. I felt like the roll worked better in my pan that measured 13.25”x9.25”, 10/16” in. depth.

7. Spread the mixture evenly into the pan.

8. Bake for 13-15 min, or until top of cake springs back when you touch it.

9. Immediately roll the cake using the parchment paper to help roll it up like a tootsie pop! Warning: The cake is HOT. Minimize your chances of getting burnt by utilizing the parchment paper to roll and working swiftly. I found this method super easy to help me achieve a swiss roll cake for the first time. If you were to wait for the cake to cool, and then roll, the cake has a higher chance of cracking.

10. Let the cake cool on a wired rack in its rolled form.

Cream Cheese Filling

11. Add cream cheese, powdered sugar, butter, and vanilla extract in a bowl. Beat until smooth.

12. Carefully unroll cake from the parchment paper, and spread cream cheese mixture over the cake.

13. Reroll cake.

14. Wrap in plastic wrap and refrigerate for 1 hour.

15. Sprinkle cake with powdered sugar before serving.