Pumpkin roll with cream cheese filling

Ingredients for 10 servings:

• 175 g flour
• ½ tsp baking powder
• ½ tsp baking soda
• ½ tsp cinnamon powder
• ½ tsp clove powder
• 1 pinch of nutmeg
• 1 pinch of salt
• 3 eggs
• 240 g sugar
• 350 g pumpkin flesh, pureed, e.g. butternut
• 75 g nuts, chopped
• 200 g cream cheese
• 200 g powdered sugar
• 25 g butter, soft
• 1 tsp vanilla extract, or 1 packet vanilla sugar

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Pumpkin Roll from the USA

Cut the squash (about 1/2 butternut) into wedges, remove the seeds, and peel. Bake in the oven at 200 degrees Celsius for about 30 minutes. Then puree until no pieces remain. In a small bowl, combine the flour, baking powder, baking soda, cinnamon, cloves, nutmeg, and salt. In a large bowl, whisk together the sugar and eggs. Add the pureed pumpkin and mix everything together. Add the flour mixture and whisk to combine. Spread the batter evenly on a baking sheet lined with parchment paper (with a small edge) and scatter the nuts on top. Bake for about 13 minutes at 200 degrees Celsius. If the batter rises a little, simply prick it to allow air to escape. The batter is ready when you lightly press on it with your finger and the dough springs back without leaving a dent. Dust the dough with a little powdered sugar to prevent it from sticking to the towel, place a towel over it, and turn it upside down. Roll it up with the towel and let it cool completely. Mix the filling ingredients until smooth and place in the refrigerator or freezer to set. Once the roll has cooled, unroll it, spread the filling on it, and carefully roll it up again. Be careful not to spread too much filling at the end, as otherwise, the filling may ooze out when rolling it up. Wrap the roll in aluminum foil or foil and place it in the refrigerator or freezer for at least 1 hour. Sprinkle with powdered sugar before serving, if desired.