Pumpkin Roll

By DIANETHORNTON

Ingredients

• cake-
• 3 eggs
• 1 cup sugar
• 2/3 cup pumpkin
• 1 t ginger
• 1/2 t nutmeg
• 2 t cinnamon
• dash of cloves
• 3/4 cup flour
• 1 t baking powder
• 1/2 t salt
• cream cheese filling -
• 1 cup powdered sugar
• 6 oz. cream cheese softened
• 3 T butter
• 1/2 t vanilla
• scant 1 T pure maple syrup

Details

Servings 1
Adapted from takeamegabite.com

Preparation

Step 1

Preheat your oven to 350°F. Spray a jelly roll baking sheet (15.5″ x 10.5″) with cooking spray.

Line with wax paper and spray again (don’t forget the sides). Set aside.
Beat eggs on high speed for 5 minutes, or until frothy. Add sugar and mix until combined. Stir in pumpkin, spices, flour, baking powder, and salt.

Spread in prepared jelly roll pan, and smooth as much as you can. Bake for 25-30 minutes, or until cake springs back when gently pressed in the center.

While the cake is baking, generously sprinkle a kitchen towel with powdered sugar.

Remove the cake from the oven and turn out onto the sprinkled towel. Peel away the wax paper, and roll cake and towel up together (roll up the shorter side, not the long side or you’ll have one long skinny pumpkin roll, like in the photos above) to cool for 30 minutes or until mostly cool, but not cold.

Make the cream cheese filling, by beating the powdered sugar, cream cheese, butter, vanilla, and maple syrup together. Unroll and spread with filling. Re-roll up and sprinkle with powered sugar. Slice and serve, or wrap in plastic wrap and chill until time to serve.