Pumpkin Roll

This is what I signed up to make for Thanksgiving this year. :) I love it even more than pumpkin pie!



Libby's Pumpkin Roll
Printable version here

Cake
3/4 cup all-purpose flour
1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. ground cinnamon
1/2 tsp. ground cloves
1/4 tsp. salt
3 large eggs
1 cup granulated sugar
2/3 cup canned pumpkin

Filling
1 pkg. (8 oz.) cream cheese, softened
1 cup sifted powdered sugar
6 tbsp. butter or margarine, softened
1 tsp. vanilla extract
Powdered sugar

For cake: Preheat oven to 375º. Grease 15 x 10-inch jelly roll pan (such as Pampered Chef Large Bar Pan); line with wax paper. Grease and flour paper (or use parchment paper). Set aside. Sprinkle a thin, cotton kitchen towel with powdered sugar.

Combine flour, baking powder, baking soda, cinnamon, cloves and salt in small bowl. (I use 1 tsp. PC Cinnamon Plus Spice Blend in place of the cinnamon & cloves) Beat eggs and sugar in large mixer bowl until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared pan (layer will be thin).

Bake for 13-15 minutes or until top of cake springs back when touched (in my baking stone, it took about 16-17 minutes). Immediately loosen and turn onto prepared towel. Carefully peel off paper. Roll up cake and towel together, starting with narrow end. Cool on wire rack.

For filling: beat cream cheese, powdered sugar, butter and vanilla extract in small mixer bowl until smooth. Carefully unroll cake; remove towel. Spread cream cheese mixture over cake. Reroll cake. Wrap in plastic wrap and refrigerate at least hour. Sprinkle with powdered sugar before serving, if desired.

Why I love it? It's fun to make (because it's a little challenging, and it's so exciting when it turns out right!), the filling is rich & tasty, it looks awesome, and it tastes great! It also can be made beforehand and kept in the fridge until the time you need it.