Dessert

Pumpkin Cream Roll is for Dessert.

Pumpkin Cream Roll takes 15 minutes to prepare.

Pumpkin Cream Roll takes 20 minutes to cook.

Pumpkin Cream Roll makes 1 servings.

The ingredients for Pumpkin Cream Roll are:

3/4 cup cake flour (not self-rising)
1 1/2 teaspoons ground cinnamon
1 1/2 teaspoons ground ginger
1/2 teaspoon salt
6 large eggs, separated $
1/3 cup granulated sugar
1/3 cup (packed) light brown sugar
2/3 cup canned pure pumpkin puree
1 1/2 (8 oz.) packages cream cheese, at room temperature
3/4 cup confectioners' sugar, plus more for dusting
3 tablespoons unsalted butter, at room temperature
1 tablespoon maple syrup
1 teaspoon vanilla extract

Here is how you make Pumpkin Cream Roll:

Preheat oven to 375?F. Lightly grease a 15-by-10-inch jelly-roll pan. Line pan with parchment paper and grease paper.Make cake: Whisk together flour, cinnamon, ginger and 1/4 tsp. salt.With electric mixer on high, beat egg yolks, granulated sugar and brown sugar until thick and pale, about 3 minutes. On low, mix in pumpkin and then dry ingredients.With a clean bowl and beaters, beat egg whites and remaining 1/4 tsp. salt until stiff but not dry. Fold into batter in 3 additions. Scrape into pan; spread evenly. Bake until springy to touch, about 15 minutes.Dust a clean kitchen towel with confectioners' sugar. Loosen cake from pan; turn out onto towel and peel off parchment. Roll cake lengthwise in towel; turn seam to bottom and let cake cool.Make filling: Beat all 5 ingredients on high until smooth, about 3 minutes. Unroll cake, spread filling evenly and reroll. Trim ends diagonally and dust with confectioners' sugar.Serving Size: makes 8 servingsNumber of Servings: 1Recipe submitted by SparkPeople user AMANDADWYERLUSE.

The nutritional information for Pumpkin Cream Roll is:

• Servings Per Recipe: 1
• Amount Per Serving
• Calories: 3,088.1

• Total Fat: 164.5 g
• Cholesterol: 1,523.9 mg
• Sodium: 2,657.6 mg
• Total Carbs: 363.4 g
• Dietary Fiber: 8.7 g
• Protein: 75.3 g