Pumpkin Roll

Ingredients

Cake:

• Powdered sugar
• 3/4 cup all-purpose flour
• 1/2 tsp. baking powder
• 1/2 tsp. baking soda
• 1/2 tsp. cinnamon
• 1/2 tsp. ground cloves
• 1/4 tsp. salt
• 3 eggs
• 1 cup granulated sugar
• 2/3 cup pumpkin puree

Filling:

• 8oz package of cream cheese softened
• 1 cup powdered sugar
• 6 Tbsp. butter softened
• 1 tsp. vanilla extract

Directions

Cake:

1. Preheat oven to 375
2. In a small bowl combine the flour, baking powder, baking soda, cinnamon, cloves, and salt
3. In a large bowl beat the eggs and sugar together
4. Beat in the pumpkin
5. Stir in the flour mixture
6. Line a 15x10 inch jelly pan with parchment paper. Grease and flour the paper
7. Spread evenly onto the prepared pan
8. Bake for 13-15 minutes or until the top of cake springs back when touched
9. Layout a thin, cotton kitchen towel and sprinkle with powdered sugar
10. When the cake is baked immediately turn onto the prepared towel and carefully peel off the paper
11. Roll the cake and towel together starting with the small end
12. Let it cool on a wire rack

Filling

• Beat together the cream cheese, powdered sugar, butter, and vanilla extract until smooth
• Once the cake is cool, unroll the cake and remove the towel
• Spread the cream cheese mixture over the cake
• Reroll the cake
• Wrap it in plastic wrap and refrigerate for at least 1 hour