Pumpkin Roll with Cream Cheese Filling

By vpitts2004

Ingredients

• 3/4 cup Flour
• 1/2 teasp Baking powder
• 1/2 teasp Baking soda
• 1/2 teasp Ground cinnamon
• 1/2 teasp Ground cloves
• 1/4 teasp Salt
• 3 large Eggs
• 1 cup Granulated sugar
• 2/3 cup Canned pumpkin
• 1 8 oz pkg Cream Cheese (softened)
• 1 cup Powdered sugar
• 6 tblsp Butter (softened)
• 1 teasp Vanilla extract
• Powdered sugar for dusting

Preparation

Step 1

Pre-heat oven to 375 degrees.

Spray a 15"X10" jelly roll pan with Pam, line pan with wax paper, spray wax paper with Pam.

Sprinkle a kitchen towel with powdered sugar on both sides and set aside.

Combine flour, baking powder, baking soda, cinnamon, cloves & salt in a small bowl.

Beat eggs and sugar in large bowl until thick. Beat in pumpkin. Stir in flour mix.

Spread evenly into pan. Sprinkle with nuts if desired.

Bake 13-15 minutes or until top of cake springs back when lightly touched.

IMMEDIATELY loosen and turn cake onto prepared kitchen towel.

CAREFULLY peel off wax paper.

Roll up cake & towel together starting at the narrow end.

Let cool.

Beat cream cheese, powdered sugar, butter & vanilla in small bowl until smooth.

CAREFULLY unroll cake, remove towel. Spread cream cheese filling over cake. REROLL cake.

Wrap in plastic wrap and refrigerate at least 1 hour.

Unwrap and sprinkle with powdered sugar before serving.