Pumpkin Roll

Pumpkin Roll is a great dessert to serve during the Fall and Winter months. It is actually pretty easy to make and has an impressive finished look. My friend Danielle seriously makes dozens of these this time of year. Don't be afraid of the jelly roll method, I will show you how to do it step by step. Here we go!

Pumpkin Roll

Ingredients:
3 eggs
1 cup sugar
2/3 cup pumpkin (canned), make sure you get pure pumpkin and NOT pumpkin pie filling
1 tsp baking soda
2 tsp cinnamon
3/4 cup flour
powdered sugar, for sprinkling kitchen towel

Filling Ingredients:
1 cup powdered sugar
8 oz cream cheese, softened
1/2 stick margarine or butter,softened
1 tsp pure vanilla extract

Directions:
Preheat oven to 375 degrees. In a medium bowl cream eggs and sugar together. Fold in pumpkin and add flour, cinnamon and baking soda. Mix well.
Line a 10 by 15 inch cookie sheet with foil. Grease and flour the foil lined baking sheet.

Pour cake batter onto baking sheet and spread out. It will be thin.

Bake for 15 minutes.

Lay out a thin dish towel on counter and sprinkle with powdered sugar.

Turn the hot cake out onto the towel, lining up the short end of the cake with the short end of the kitchen towel. Roll up cake in the towel (roll from the short end to the other short end). Keep rolling....

Roll until the entire kitchen towel is rolled up. You will run out of cake towards the end but keep rolling anyways. Refrigerate for two hours.

Unroll cake.

Make filling mixture by combining all the filling ingredients well. Spread cake evenly with filling mixture.

Roll back up (without the kitchen towel this time) and wrap in plastic wrap.

Refrigerate for at least two hours.

Slice with a sharp knife into 1/2 inch to 1 inch thick slices. Enjoy!