Pumpkin Roll

By ChrisPergament

Ingredients

• Cake:
• powdered sugar
• 3/4 cup flour
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp cinnamon
• 1/2 tsp cloves
• 1/4 tsp salt
• 3 large eggs
• 1 cup sugar
• 2/3 cup pumpkin
• 1 cup chopped walnuts (optional)
• Filling:
• 1 pkg cream cheese, softened
• 1 cup sifted powdered sugar
• 6 T butter, softened
• 1 tsp vanilla
• powdered sugar

Preparation

Step 1

Preheat oven to 375. Grease 15x10 jelly roll pan; line with wax paper. Grease and flour paper. Sprinkle a thin, cotton kitchen towel with powdered sugar.

Combine flour, baking powder, baking soda, cinnamon, cloves and salt in small bowl. Beat eggs and sugar in large mixer bowl until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared pan. Sprinkle with nuts.

Bake for 13-15 min. or until top of cake springs back when touched. Immediately loosen and turn cake onto prepared towel. Carefully peel off paper. Roll up cake and towel together, starting with narrow end. Cool on wire rack.

For filling: Beat cream cheese, powdered sugar, butter and vanilla extract in small mixer bowl until smooth. Carefully unroll cake; remove towel. Spread cream cheese mixture over cake. Reroll cake. Wrap in plastic wrap and refrigerate at least one hour. Sprinkle with powdered sugar before serving, if desired.