Pumpkin and cream cheese roll-up

By JaimeDancer

Ingredients

• 1/4 c powdered sugar
• 3/4 cup flour
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp cinnamon
• 1/2 tsp ground cloves
• 1/4 tsp salt
• 3 large eggs
• 1 cup sugar
• 2/3 cup canned pumpkin
• 1-8oz pkg cream cheese
• 1 cup powdered sugar
• 6 Tbsp butter
• 1 tsp vanilla
• 1/4 cup powdered sugar

Preparation

Step 1

preheat oven to 375
Grease 15x10 jellyroll pan and line with wax paper. Grease and flour paper. Sprinkle towel with 1/4 cup powdered sugar. Combine next 6 ingredients in a small bowl. Beat eggs and sugar in a large bowl until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared pan. Bake for 13-15 min (till top of cake springs back when touched). Immidiately loosen and turn cake onto towel. peel off paper. Roll up cake and towel together, starting with narrow end. cool on wire rack. Beat remaining ingredients. Unroll, spread frosting, and re-roll(remove towel). Wrap in plastic and refridgerate 1 hour. Sprinkle with powdered sugar.