Pumpkin Roll with Cream Cheese Filling

Adapted from Libby's


1/4 cup powdered sugar (to sprinkle on

towel)

3/4 cup flour

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon cinnamon

1/4 teaspoon ground cloves

1/4 teaspoon ground ginger

1/4 teaspoon salt

3 large eggs

1 cup granulated sugar

2/3 cup canned pumpkin (not pumpkin pie filling)


Filling:

8 ounces cream cheese, at room temperature

1 cup powdered sugar, sifted

6 tablespoons butter, at room temperature

1 teaspoon vanilla

Powdered sugar, to garnish


Preheat oven to 375º. Grease 15 x 10-inch jelly-roll pan; line with wax or parchment

paper. Grease and flour paper. Sprinkle a thin kitchen towel with the 1/4 cup of  powdered sugar.


Combine flour, baking powder, baking soda, cinnamon, cloves, ginger 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 pops back  when gently pressed with finger.  Immediately loosen and turn cake out onto prepared towel. Carefully peel off paper. Roll up cake and towel together, starting with narrow end. Cool on wire rack.


Beat cream cheese, remaining powdered sugar, butter and vanilla until smooth. Carefully unroll cake. Spread filling over cake. Reroll cake. Wrap in plastic wrap and refrigerate at

least one hour.


Sprinkle with powdered sugar before serving, if desired.


Serves 10.

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