Easy Ingredients

Easy Ingredients

Perfect Fall Dessert Without Egg Uses Cream Cheese Filling & Condensed Milk  Kids Friendly Recipe

PREP TIME: 10  MIN

For Pumpkin Roll Cake Wheat Flour Pumpkin Puree Baking Soda and baking powder cinammon & nutmeg Condensed Milk Sugar olive oil vanilla essence

Bake TIME:25 MIN

INGREDIENTS

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PREP TIME: 10  MIN

For The Cream Cheese FIlling Cream Cheese Butter Powdered Sugar Vanilla Essence

Cooling TIME:25 MIN

INGREDIENTS

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Step 1

In a large bowl, add dry ingredients and top them with wet ingredients. 

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Step 2

Mix well to make a smooth batter. While you prep, pre heat the oven at 200 deg C for about 10 min

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Step 3

Place the batter in greased rectangulat baking sheet lined with parchment paper.  Bake it for about 15 min or till tooth pick is clean.

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Step 4

While the pumpkin roll cake is baked, you may prep the cream cheese filling by mixing well cream cheese, butter and sugar. Add vanilla essence.

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Step 5

The cream cheese filling is ready. Refrigerate it for best results.

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Step 6

The moist and spongy pumpkin roll cake is ready. Roll i in a plastic c or aluminimum foil.

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Step 7

Store it in refrigerator for about 1 hr. Make sure it's cooled off before filling with cream cheese. or else the filling would melt.

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Step 8

Spread the cream cheese filling over the unrolled pumpkin cake and roll it back again.Serve it fresh or refrigerate to serve later.

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Step 9

Serve the warm and cozy Pumpkin Roll Cake with Cream Cheese filling- a prefct fall dessert . 

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