Pumpkin Roll

Pumpkin Roll

Cake Ingredients

1/4 cups flour

1 cup sugar

3 eggs

2/3 cups pumpkin

1 teaspoon baking soda

1/2 teaspoon cinnamon

1 cups chopped nuts (optional)

Mix all ingredients together except nuts.   Cut parchment paper to fit a 10" x 15" x 1" cookie sheet, spray the cookie sheet and parchment paper with cooking spray to prevent sticking.  Pour mixture onto parchment paper, sprinkle with chopped nuts.   Bake for 13 to 15 minutes at 350 degrees test for doneness after 11 minute, the cake is done when it springs back.  

While cake is baking prepare a dish towel to roll cake in.  Sprinkle dish towel with powder sugar to prevent warm cake from sticking.  Immediately loosen the cake and turn onto prepared towel.   Carefully peel off parchment paper.  Roll up cake and towel together starting with the narrow end. Cool on wire rack.

Cream Cheese Filling

1 8 oz cream cheese at room temperature

2 Tablespoons butter

1 teaspoon vanilla

1 cup powder sugar

Mix all ingredients with hand mixer until smooth.  

To assemble:  Unroll cake, spread cream cheese filling over the cake and re roll cake.  Wrap in plastic wrap and refrigerate at least one hour.  Sprinkle with powdered sugar before serving. 

Note:  a 29 oz can of pumpkin will make 5 pumpkin rolls