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Cranberry Orange Pumpkin Roll

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Submitted by: pamela.s

 

This great Thanksgiving treat is rolled with a layer of cranberry and orange flavored cream cheese. What a great addition to any spread.
 

Ingredients

  • Cake:
  • 3/4 cup flour
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon salt
  • 1 teaspoon baking powder
  • 3 eggs
  • 1 cup sugar
  • 2/3 cup canned pumpkin
  • 3/4 cup chopped walnuts
  • 1/3 cup confectioners sugar
  • Filling:
  • 8 oz cream cheese, softened
  • 1 cup confectioners' sugar
  • 4 tablespoons butter, softened
  • 1/2 cup dried cranberries, coarsely chopped
  • 1 tablespoon grated orange zest

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Method

Preheat oven to 350 degrees. In a small bowl, combine flour, cinnamon, nutmeg, salt and baking powder then set aside. In a large mixing bowl, beat eggs 5 minutes on medium speed. Gradually beat in sugar then stir in pumpkin. Add dry ingredients and stir to combine well. Line a 15 x 10 inch jelly roll pan with parchment paper and spray with baking spray. Pour pumpkin mixture into pan and spread evenly. Sprinkle with nuts and bake until a toothpick inserted in center comes out clean, about 15 minutes. Sprinkle confectioners' sugar over a thin kitchen towel. Remove cake from oven and run a knife around edges. Immediately turn cake onto kitchen towel. Remove parchment paper and roll up with the towel starting at short end then cool completely. Beat together cream cheese, confectioners' sugar and butter. Stir in cranberries and orange zest. Unroll pumpkin roll and spread filling to within 1 inch of edges. Roll up again then cover and chill at least 3 hours. Cut off ends and discard. Sprinkle top with confectioners' sugar and cut into slices of desired thickness.

 

Notes: Be sure to let the roll cool completely before spreading the filling.

 

Number of Servings: 8-10

 

Submitted by: pamela.s ()

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