Another pumpkin-goodie: Pumpkin cheesecake roll

Happy Thanksgiving y’all, to all my American readers! This time of year, everything is pumpkin-themed, flavoured and inspired.. I must say, pumpkin cakes and things are not very big here in SA, although I’m sure it’s starting to take off. Pumpkin’s friend, Mr Carrot is much more popular with us Afrikaner folk! {Although a ‘pampoen koekie’ is quite traditional!}

Anyways, I was assigned to bring cake to my son’s playgroup this week and I decided to make a pumpkin roll. I’ve been wanting to make this and just haven’t gotten round to doing it – and it was surprisingly simple and easy to do. {And did I mention quick?! I quickly whipped it up the morning it was due.}

Cream cheese pumpkin roll

You will need the following for the batter:

3/4 cup flour

1/2 tsp baking powder

1/2 tsp bicarb of soda {baking soda}

1 tsp pumpkin pie spice {mix cinnamon, mixed spice & a pinch of nutmeg}

1/4 tsp salt

3 large eggs

1 cup sugar {I used a light brown sugar}

1 tsp vanilla

2/3 cup pumpkin puree

Mix the eggs and sugar together until it is nice and thick & creamy. Add vanilla and pumpkin. Add the dry ingredients and mix thoroughly. Pour the batter into a shallow, rectangular pan lined with baking paper AND greased with butter. Bake at 190C for about 15min.

When this is baked {a toothpick should come out clean when inserted}, invert onto a tea towel sprinkled with icing sugar. Gently peel off the baking paper and roll with the tea towel. Leave it to cool all rolled-up.

You will need the following for the filling:

1 tub of cream cheese {230g}

3 tbs butter, softened

1 cup icing sugar

1 tsp vanilla

Whip the butter and cream cheese until soft and fluffy, add icing sugar and vanilla.

When the cake has cooled, gently unroll, spread the filling onto the cake and sprinkle with the nuts. Carefully roll it back up again and wrap it tightly in cling wrap. Refridgerate for at least an hour before serving. Dust it with some more icing sugar when serving.

Enjoy! X


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