Pumpkin Roll With Cool Whip-Cream Cheese Filling
 
Prep time
Cook time
Total time
 
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Ingredients
  • 3 eggs
  • 1 cup sugar
  • ⅔ cup pureed pumpkin
  • 1 teaspoon lemon juice
  • ¾ cup flour
  • 1 teaspoon baking powder
  • 2 teaspoon cinnamon
  • 1 teaspoon ginger
  • ½ teaspoon nutmeg
  • ½ teaspoon salt
  • powdered sugar
  • Cool Whip-cream cheese filling
  • 4 ounces cream cheese, softened
  • ½ cup powdered sugar
  • 1½ cups Cool Whip whipped topping
Instructions
  1. Preheat oven to 375°. Grease and flour a 15x10x1" jellyroll pan.
  2. In a medium bowl, beat 3 eggs and 1 cup sugar at high speed for 3 minutes. Stir in pumpkin and lemon juice.
  3. In a separate bowl, sift together flour, baking powder, salt, and spices. Fold into the pumpkin mixture.
  4. Spread into a greased and floured jellyroll pan.
  5. Bake at 375° for 15 minutes. While the cake is baking, generously sprinkle powdered sugar over a clean towel, spread flat on a counter or table.
  6. When cake is out of the oven, immediately turn out onto the powdered sugar-covered towel. Roll the towel up with the cake inside (roll the long side for smaller spirals and short side for larger spirals). Cool in the refrigerator.
  7. Pumpkin Roll With Cool Whip-Cream Cheese Filling
  8. Prepare the filling by beating cream cheese and ½ cups powdered sugar. Whip in the Cool Whip until completely smooth.
  9. Once cooled, unroll the cake carefully and spread the filling on the top.
  10. Pumpkin Roll With Cool Whip-Cream Cheese Filling
  11. Roll the cake back up and cover tightly with plastic wrap and chill for at least 30 minutes.
  12. Slice with a sharp knife and serve. Store in the refrigerator.
Notes
You can also sprinkle the batter with chopped walnuts before baking. Yum!
Recipe by Food Fun Family at https://foodfunfamily.com/pumpkin-roll/