Holiday Pumpkin Roll

By pknaub

Ingredients

• 3 eggs
• 1 cup white sugar
• 2/3 cup solid pack pumpkin puree
• 3/4 cup all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 2 teaspoons ground cinnamon
• 1 teaspoon ground ginger
• 1/2 teaspoon nutmeg
• confectioners’ sugar for dusting
• Filling
• 1 (8 ounce) package cream cheese
• 1 stick butter
• 1 cup confectioners’ sugar
• 1 teaspoon vanilla extract

Preparation

Step 1

Instructions
1.Preheat oven to 375 degrees F (175 degrees C). Place wax paper on a 10×15 inch jellyroll pan.
2.In a large bowl, beat eggs and sugar with an electric mixer on high speed for five minutes.
3.Gradually mix in pumpkin.
4.Combine the flour, baking powder, salt, cinnamon, nutmeg and ginger; stir into the pumpkin mixture.
5.Spread batter evenly into the prepared pan.
6.Bake for 12 to 15 minutes, or until the center springs back when touched.
7.Loosen edges with a knife.
8.Turn out on a dishtowel that have been dusted with confectioners’ sugar. Roll up cake using towel, and let cool for about 20 minutes.
9.In a medium bowl, combine cream cheese, butter, 1 cup confectioners’ sugar, and vanilla. Beat until smooth.
10.Unroll pumpkin cake when cool, spread with filling, and roll up.
11.Place pumpkin roll on a long sheet of waxed paper, and dust with confectioners’ sugar.
12.Wrap cake in waxed paper, and twist ends of waxed paper like a candy wrapper.
13.Refrigerate overnight.
14.Serve chilled; before slicing, dust with additional confectioners’ sugar.