Pumpkin & Espresso Cream Cheese Roll



  • 2/3cp. Canned Pumpkin
  • 1cp. Sugar
  • 3 Eggs
  • 1 tsp. Baking Soda
  • ½ tsp. Table Salt
  • ¾ cp. A.P. Flour
  • 1 tsp. Cinnamon

    Icing / Filling:

  • 8 oz. Cream Cheese
  • ½ tsp. Vanilla
  • 1 oz. Espresso
  • 2 oz. Salted Butter
  • 1 cp. Powdered Sugar /10X


    Cake Directions:
    Pre heat oven to 350°F. You need a half sheet tray sprayed with pan spray & lined with parchment paper. With a hand mixer or kitchen mixer, Cream together all ingredients. Pour into sprayed & lined pan. Spread evenly & bake for 15-18 min. Let cool for 5-10 min. & remove from pan by flipping the pan over on to a food safe & flat surface.

    Icing / Filling Directions:
    With a hand mixer or kitchen mixer, Cut together Cream Cheese, Butter & Powdered Sugar (10X) until creamy. Fold in Vanilla & Espresso.

    Spread Icing / Filling evenly, but leaving a inch border icing free on the two long sides & only on one of the short sides. Place the Iced cake with the iced border closest to your person. Roll evenly and away from your person up the long axis of pastry. This will give you a pinwheel look. Refrigerate until firm. Portion in 1 to 2 inch pinwheel slices.
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