Pumpkin Cake Roll

What you need:

For the cake:

    • 3 eggs
    • 1 cup granulated sugar
    • 2/3 cup pumpkin puree
    • 3/4 cup all-purpose flour
    • 1/2 tsp. cinnamon
    • 1 tsp. pumpkin pie spice
    • 1 tsp. baking soda

For the filling:

    • 1 cup powdered sugar (plus some)
    • 1 tsp. vanilla
    • 2 Tbsp. unsalted butter, softened
    • 1 pkg. (8 oz) Neufchatel cheese, softened

Directions:

    1. In your stand mixer with the paddle attachment, beat eggs on high for 4 to 5 minutes.
    2. Then alternate adding sugar and pumpkin.
    3. Add flour, cinnamon, pumpkin pie spice, and baking soda.
    4. Spread batter onto a greased and parchment paper lined jelly roll pan.
    5. Bake in a preheated 350 degree oven for about 15 minutes or until it springs back when touched.
    6. Meanwhile, take a clean linen kitchen towel and lay out flat. Sprinkle with powdered sugar.
    7. When the cake is done cooking, flip out onto the towel and remove the parchment paper.
    8. Roll up in towel starting at the short end and then let cool rolled up in towel.
    9. For the filling, beat all the ingredients together until smooth.
    10. Unroll the cake carefully and spread the filling all over (you can also reserve some for the top like I did). Then roll back up.
    11. Trim ends so they look pretty (and eat the ends) and then chill until ready to serve.

Recipe from A Day in the Life on the Farm