Pumpkin Roll

Ingredients:

For the cake:

• 1/4 cup powdered sugar (to sprinkle on towel)

• 3/4 cup all-purpose flour

• 1/2 teaspoon baking powder

• 1/2 teaspoon baking soda

• 1/2 teaspoon ground cinnamon

• 1/2 teaspoon ground cloves

• 1/4 teaspoon salt

• 3 large eggs

• 1 cup granulated sugar

• 2/3 cup pumpkin filling

For the filling:

• 1 pkg. (8 oz.) cream cheese, at room temperature

• 1 cup powdered sugar, sifted

• 6 tablespoons butter or margarine, softened

• 1 teaspoon vanilla extract

• Powdered sugar (optional for decoration)

Instructions:

FOR CAKE:
Preheat the oven to 375° F. Grease 15 x 10-inch jelly-roll pan; line with parchment or wax paper. Grease and flour paper. Sprinkle a thin, cotton kitchen towel with powdered sugar. Be sure to put enough powdered sugar on the towel when rolling up the cake so it will not stick.

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

Bake for 13 to 15 minutes or until top of cake springs back when touched. (If using a dark-colored pan, begin checking for doneness at 11 minutes.) Immediately loosen cake on sides of pan and turn cake onto prepared towel. Because of the parchment paper, the cake should just fall right out. Carefully peel off paper. Roll up cake and towel together, starting with narrow end. Cool on wire rack.

 

FOR FILLING:
Beat cream cheese, 1 cup powdered sugar, butter and vanilla extract in small mixer bowl until smooth. Carefully unroll cake. 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.

Serve this pumpkin roll with whipped cream and chopped nuts, if you like.