Pumpkin Roll

A classic pumpkin roll is always a crowd favorite!

*ABOUT 8-10 SERVINGS

INGREDIENTS:

PUMPKIN CAKE INGREDIENTS:

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

·         3/4 cup all-purpose flour

·         1/2 tsp. baking powder

·         1/2 tsp. baking soda

·         1 tsp. ground cinnamon

·         1/2 tsp. ground ginger

·         1/4 tsp. ground nutmeg

·         1/4 tsp. ground cloves

·         1/4 teaspoon salt

·         3 large eggs

·         1 tsp. vanilla extract

·         1 cup granulated sugar

·         2/3 cup pumpkin puree

CREAM CHEESE FILLING INGREDIENTS:

·         1 (8 oz.) brick cream cheese, room temperature

·         1 cup powdered sugar, sifted

·         6 Tbsp. butter, softened

·         1 tsp. vanilla extract

INSTRUCTIONS:

TO MAKE THE PUMPKIN ROLL:

Preheat oven to 375° F. Line a 15 x 10-inch jelly-roll pan with parchment paper. Grease paper with cooking spray. Lay out a thin, cotton kitchen towel so that it is flat, then sprinkle it generously with powdered sugar.

Whisk together flour, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves and salt in medium bowl until combined.

In a large bowl using an electric mixer, beat eggs and granulated sugar on medium speed until thick. Add in vanilla and pumpkin, and beat until combined. Stir in flour mixture until just combined. Spread evenly into prepared pan.

Bake for 13 to 15 minutes or until top of cake springs back when touched. Immediately loosen and turn cake onto prepared towel. Carefully peel off paper. Roll up cake and towel together, starting with narrow end. Cool on wire rack.

When ready to add filling, carefully unroll cake and remove the towel. Spread cream cheese mixture evenly over cake. Immediately re-roll cake. Wrap in plastic wrap and refrigerate at least one hour. Slice to serve.

TO MAKE THE CREAM CHEESE FILLING:

In a large bowl using an electric mixer, beat cream cheese, powdered sugar, butter and vanilla extract until smooth. If the filling is too thin, add more powdered sugar. If it is too thick, add a half teaspoon or two of water.

Enjoy it!