Pumpkin Roll - Jolene Monteath

Pumpkin Roll

CAKE:

3/4 C. Flour                                          3 Large Eggs
1/2 tsp. Baking Powder                       2/3 C. Pumpkin Puree
1/2 tsp. Baking Soda                            (not pumpkin pie filling)
1/2 tsp. Cinnamon                               1 C. Sugar
1/2 tsp. Ground Cloves
1/4 tsp. Salt

Preheat oven to 375. Lightly grease jelly roll pan (or very large cookie sheet) and line with parchment paper.  Grease parchment paper.  Sprinkle a thin, cotton towel with powdered sugar, set aside.

Combine flour, baking powder, baking soda, cinnamon, ground cloves and salt.  Mix well, set aside.  Beat eggs and sugar in a mixing bowl until thick.  Beat in pumpkin.  Stir in flour mix, stirring until all white is gone.  Spread evenly onto prepared pan. (Will be thick)

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 parchment paper immediately.  Roll cake and towel together, starting on narrow end.  Cool on a wire rack.

FILLING:

1 8oz. Cream Cheese, softened
1 C. sifted Powdered Sugar
6 TBSP. Butter, softened
1 tsp. Vanilla

Powdered sugar -garnish

Beat cream cheese, powdered sugar, butter and vanilla in small bowl until smooth.

Carefully unroll cake, remove towel.  Spread cream cheese mixture over cake.  Re-roll the cake without the towel.  Wrap in plastic wrap and refrigerate at least one hour.  Garnish with powdered sugar sprinkled on top if desired.

Courtesy of Jolene Monteath