Pumpkin Roll

By mariley

Ingredients

• Cake:
• 3/4 cup flour
• 1/2 tsp. baking powder
• 1/2 tsp. baking soda
• 1/2 tsp. ground cinnamon
• 1/2 tsp. ground cloves
• 1/4 tsp. salt
• 3 large eggs
• 1 cup granulated sugar
• 2/3 cup pumpkin (100% pure)
• Filling:
• 1 (8 oz.) pkg cream cheese
• 1 cup sifted powdered sugar
• 6 Tbsp. butter
• 1 tsp. vanilla extract

Preparation

Step 1

Preheat oven to 375. Grease 15 X 10 inch jelly roll pan; line with wax paper. Grease and flour paper. Sift powdered sugar onto separate parchment paper.

Combine flour, baking powder, baking soda, cinnamon, cloves and salt in small bowl. Beat eggs and sugar in large mixing bowl until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly onto prepared pan.

Bake for 13-15 minutes or until top of cake springs back when touched. Immediately loosen and turn cake onto prepared parchment paper. Carefully pull wax paper off cake. Roll up cake starting at narrow end. Cool on wire rack.

Filling:
Beat cream cheese, powdered sugar, butter and vanilla extract in mixing bowl until smooth. Carefully unroll cake; remove parchment paper. Spread cream cheese mixture over cake. Reroll cake. Wrap in plastic wrap and refrigerate at least 1 hour before serving. These freeze well.