Pumpkin Roll

Ingredients

Cake

  • 1/4 cup Powdered Sugar
  • 3/4 cup All-Purpose Flour
  • 1/2 teaspoon Baking Powder
  • 1/2 teaspoon Baking Soda
  • 1/2 teaspoon Ground Cinnamon
  • 1/2 teaspoon Ground Cloves
  • 1/4 teaspoon Salt
  • 3 Large Eggs
  • 1 cup Granulated Sugar
  • 2/3 cup Canned Pure Pumpkin

Filling

  • 8 ounces Cream Cheese, room temperature
  • 1 cup Powdered Sugar, sifted
  • 6 tablespoons Butter, softened
  • 1 teaspoon Vanilla Extract

Directions

  1. Cake: preheat oven to 375F; grease a 15×10 inch jelly roll pan and line with wax paper; grease and flour wax paper; sprinkle powdered sugar on clean kitchen towel
  2. Combine flour, baking powder, baking soda, cinnamon, cloves and salt in a bowl; beat eggs and granulated sugar in a separate bowl until thick; mix in pumpkin; stir in the flour mixture
  3. Spread the pumpkin mixture evenly into the prepared pan
  4. Bake for 13-15 minutes until cake springs back when touched; immediately turn the cake onto the prepared towel; peel off wax paper; roll up cake and towel together starting with the narrow end; cool on a wire rack
  5. Filling:  beat cream cheese, 1 cup of powdered sugar, butter and vanilla in a bowl until smooth; carefully unroll cake; spread cream cheese mixture over cake; reroll cake; wrap in plastic wrap then refrigerate for 1 hour