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Desserts - Pumpkin Roll with Cream Cheese Apricot Filling

  • Cake:
  • 3 large eggs
  • 1 cup sugar
  • 2/3 cup canned pumpkin
  • 1 teaspoon vanilla extract
  • 3/4 cup self-rising flour
  • 2 teaspoons cinnamon
  • 1 teaspoon ground ginger
  • 1/2 teaspoon nutmeg
  • 1/4 to 1/2 cup chopped nuts, optional
  • Filling:
  • 8 ounces cream cheese, softened
  • 4 tablespoons butter
  • 1 1/4 cups powdered sugar
  • 3 tablespoons apricot preserves
  • 1/2 teaspoon vanilla extract

Grease a jellyroll pan with butter; line with waxed paper, then grease the paper. Preheat oven to 375°.
Beat eggs with an electric mixer on high setting for five minutes until eggs are thick and pale yellow. Add sugar gradually, beating well. Mix in pumpkin and vanilla. Combine dry ingredients and sift; fold into batter. Pour batter into pan and sprinkle with chopped nuts, if desired. Bake for 15 minutes, making sure not to overbake.
While cake is baking, sprinkle a generous amount of powdered sugar on a clean cloth. When cake is done, immediately invert it onto the cloth; roll up cake and cloth. Place rolled cake on a rack and cook completely before filling.
To prepare filling, beat cream cheese well. Add butter, powdered sugar, preserves, and vanilla; beat until fluffy. Chill while cake cools.
Unroll cake and spread with cream cheese mixture. Gently roll up cake again, without the cloth, and wrap in foil. Chill before slicing.
Submitted By: Dorothy Bryant
Indian Mound
Montgomery Farmers Co-op
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