PUMPKIN ROLLS WITH CREAM CHEESE RECIPES

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CREAM CHEESE PUMPKIN ROLL RECIPE | ALLRECIPES



Cream Cheese Pumpkin Roll Recipe | Allrecipes image

This is great for a Halloween or Thanksgiving dessert.

Provided by Junia Sonier

Categories     Squash Recipes

Total Time 2 hours 50 minutes

Prep Time 25 minutes

Cook Time 15 minutes

Yield 1 roll

Number Of Ingredients 14

3 eggs
1 cup white sugar
⅔ cup pumpkin puree
¾ cup all-purpose flour
2 teaspoons ground cinnamon
1 teaspoon baking powder
1 teaspoon ground ginger
½ teaspoon ground nutmeg
½ teaspoon salt
1 (8 ounce) package cream cheese, softened
1 cup confectioners' sugar
¼ cup butter, softened
1 tablespoon pumpkin puree
1 teaspoon vanilla extract

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.

Nutrition Facts : Calories 308.1 calories, CarbohydrateContent 41.9 g, CholesterolContent 92.6 mg, FatContent 14.1 g, FiberContent 1 g, ProteinContent 4.8 g, SaturatedFatContent 8.4 g, SodiumContent 324.9 mg, SugarContent 32.6 g

PUMPKIN SPICE CUPCAKES WITH CREAM CHEESE FROSTING RECIP…



Pumpkin Spice Cupcakes with Cream Cheese Frosting Recip… image

I discovered this wonderful pumpkin cupcake recipe and changed a bit to suit my taste. I love the flavor of pumpkin and the cinnamon makes ordinary cream cheese frosting extra special. When I made a batch for my husband to take to work, he said they disappeared in record time. —Debbie Wiggins, Longmont, Colorado

Provided by Taste of Home

Categories     Desserts

Total Time 45 minutes

Prep Time 25 minutes

Cook Time 20 minutes

Yield 2 dozen.

Number Of Ingredients 18

3/4 cup butter, softened
2-1/2 cups sugar
3 large eggs, room temperature
1 can (15 ounces) solid-pack pumpkin
2-1/3 cups all-purpose flour
1 tablespoon pumpkin pie spice
1 teaspoon baking powder
1 teaspoon ground cinnamon
3/4 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon ground ginger
1 cup buttermilk
FROSTING:
1 package (8 ounces) cream cheese, softened
1/2 cup butter, softened
4 cups confectioners' sugar
1 teaspoon vanilla extract
2 teaspoons ground cinnamon

Steps:

  • Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Add pumpkin. Combine flour, pie spice, baking powder, cinnamon, salt, baking soda and ginger; add to creamed mixture alternately with buttermilk, beating well after each addition., Fill 24 paper-lined muffin cups three-fourths full. Bake 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool 10 minutes before removing from pans to wire racks to cool completely., For frosting, in a large bowl, beat cream cheese and butter until fluffy. Add confectioners’ sugar, vanilla and cinnamon; beat until smooth. Frost cupcakes. Refrigerate leftovers.

Nutrition Facts : Calories 340 calories, FatContent 14g fat (8g saturated fat), CholesterolContent 62mg cholesterol, SodiumContent 233mg sodium, CarbohydrateContent 53g carbohydrate (41g sugars, FiberContent 1g fiber), ProteinContent 4g protein.

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