The BEST Pumpkin Roll

I know the holidays are over, but at my house we could eat a pumpkin roll every day! A lot of people don't attempt making these because they think they are to hard. The truth is they are really simple, there is a few steps but it is well worth it!!

Preparation: Preheat oven to 375. Grease 15 x 10 inch jelly roll pan; line with wax paper. Grease and flour paper. Sprinkle a thin, cotton kitchen towel with powdered sugar.

Ingredients:
1/4 c. powdered sugar (to sprinkle on towel)
3/4 c. 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 c. granulated sugar
2/3 c. pumpkin

Combine flour, baking powder, baking soda, cinnamon, cloves and salt in small bowl.

Next, beat eggs and granulated sugar in larger mixer bowl until thick. Then beat in pumpkin.

Add the flour mixture.

Spread evenly into prepared pan.

Bake for 13 to 15 minutes or until top of cake spring back when touched. (if using a dark-colored pan, begin checking for doneness at 11 minutes.) Immediately loosen and turn cake onto prepared towel.Carefully peel off paper.

  

Roll up cake and towel together, starting with narrow end. Let cool for a few hours.

While it is cooling make the filling.

Ingredients:

1 pkg. cream cheese, at room temp

1 cup powdered sugar, sifted

6 tablespoons butter or margarine, softened

1 teaspoon vanilla extract

Powdered sugar (optional for decoration)

Beat cream cheese, 1 cup powdered sugar, butter and vanilla until smooth.

Carefully unroll cake. Spread cream cheese mixture over cake. Re roll Cake. Wrap in plastic wrap and refrigerate at least one hour. Sprinkle with powdered sugar before serving.

Now Enjoy!!