31 Days of the Joys of Autumn - Pumpkin Roll Recipe

My oldest daughter and I were talking about this recipe last night. It was given to me by our pastor's wife back home many years ago and, when our older children were young, I made a pumpkin roll or two to enjoy every autumn. I haven't made one in years and am thinking that this just might be the year to include one (or two or three) of these at one of the holiday celebrations. After all, in our family, it has definitely been known to be one of the joys of autumn!

Pumpkin Roll

PUMPKIN ROLL
(Makes 10 servings)

CAKE:

Powdered sugar
3/4 cup flour
1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. cinnamon
1/2 tsp. 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 (I use 1/3 less fat cream cheese)
1 cup powdered sugar
6 Tbsp. butter, softened
1 tsp. vanilla
Powdered sugar

FOR CAKE: PREHEAT oven to 375 degrees F. Grease 15 x 10-inch jelly-roll pan; line with wax paper. Grease and flour paper. Sprinkle a thin, cotton kitchen towel (NOT THE FUZZY KIND) with powdered sugar.

COMBINE flour, baking powder, baking soda, cinnamon, cloves, and salt in small bowl. Beat eggs and sugar in large mixer bowl until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared pan.

BAKE for 13-15 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 completely.

FOR FILLING: Beat cream cheese, powdered sugar, butter, and vanilla extract in a small mixer bowl until smooth. Carefully unroll cake; remove towel. Spread cream cheese mixture over cake. Re-roll cake. Wrap in plastic wrap and refrigerate at least one hour. Sprinkle with powdered sugar before serving, if desired.

Until next time,
~Rebecca
#pumpkinroll

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