Pumpkin Cake Roll with Vanilla Cream Cheese (Thanksgiving Recipes)

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Step 5:

Spread the pumpkin cake mixture evenly in the pan.

At this point, you can also add nuts if you wish (chopped walnuts work well), but we decided not to.

Heat the oven to 375 degrees Fahrenheit, and then cook the cake for 13 to 15 minutes, or until the cake is springy.

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Step 7:

Also while the cake is cooking, sprinkle powdered sugar on a thin cotton kitchen towel. The towel we used wasn't ideal, but it's all we had.

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Step 8: When the cake is done, immediately loosen and turn the cake upside down onto the towel. Peel away the paper and roll up the cake and towel together. Then let the cake cool for a while. I put it in the fridge for 15 minutes or so.

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Step 9:

Then, carefully unroll the cake and remove the towl. Spread the cream cheese mixture evenly over the cake and reroll the cake. Wrap the whole thing in plastic wrap (we didn't have any, so we used aluminum foil) and refrigerate. The longer you refrigerate it the better, but it has to have at least an hour. It's also good to sprinkle with powdered sugar when serving.

Serve you pumpkin cake roll with vanilla cream cheese.