Pumpkin Roll Recipe With Cream Cheese Filling


You can dispense powdered sugar for garnishing.

Serve it alongside hot drinks like cappuccino, or cold drinks like banana smoothies and peanut butter.



 * Ingredients


° Eggs - 3

° Sugar - a cup

° Pumpkin - two thirds of a cup

° Lemon juice - a tablespoon

° Flour - three quarters of a cup

° Baking Powder - 1 teaspoon

° Cinnamon - two tablespoons

° Ginger - a small spoon

° Nutmeg - half a teaspoon

° Salt - half a teaspoon

+To prepare the filling:

° Cream cheese - a cup

° Butter at room temperature - 4 tablespoons

° Sugar - a cup

° Vanilla extract - half a teaspoon

° Powdered sugar for decoration - as desired


* The method of work :


1- In an electric mixer, put the eggs and sugar and mix well until you get a creamy texture.

2- Preheat oven to 180 ° C and cover a tray with parchment paper.

3- Add the lemon juice and the pumpkin, while mixing continuously, until the ingredients are incorporated.

4- In another bowl, put the flour, baking powder, salt, ginger, nutmeg, and cinnamon, mix the ingredients, then add the mixture to the egg mixture, whisking continuously until you get a sticky mixture.

5- Pour the mixture into the tray and put it in the oven for about 15 minutes.

6- Take the tray out of the oven and put the cake on a towel spread with powdered sugar and leave it for about 10 minutes until it cools completely.

7- Wrap the cake on a towel like a sandwich, and leave it aside until you are comfortable.

8- To prepare the filling: In an electric mixer, mix the cream cheese and butter.

9- Add the sugar and vanilla to the mixture and continue whisking until the ingredients are homogeneous.

10- Open the cake and spread the filling evenly, then roll the cake again without the towel.

11- Cover the Swiss roll with plastic wrap, then put it in the refrigerator for at least an hour until it cools down.

12- Before applying to your trip, sprinkle powdered sugar on the face as you like