Pumpkin Roll

 By: Cindy

I really am enjoying the cooler weather and must admit I do love the change of seasons.  Fall is so beautiful and there are so many great fall dishes to make.  This week for 'baking with cream cheese' week, I decided to make a Pumpkin Roll.  I have been making this for years and love it!!  It looks so pretty and it looks like it took a lot of time to make - very impressive!  A cousin, Marilyn, who lives close, was the first person who ever served this to me and she gave me her recipe.  I've played around with her recipe and changed a few things but it all started with her recipe.  I always make two of this recipe because I hate to waste the leftover pumpkin and it freezes really well and it's nice to have something on hand quickly.  It's really a delicious recipe!

Pumpkin Roll
3 eggs
1 cup sugar
2/3 cup canned pumpkin

Sift together:
3/4 cup flour
1 t baking powder
1 t ginger
2 t cinnamon
1/2 t nutmeg
1 t salt
1 cup chopped pecans

Filling:
1 - 8 oz cream cheese, softened
1 cup sifted powdered sugar
6 T butter, softened
powdered sugar
 

Preheat oven to 375.  Spray a 15x10x2 inch jelly roll pan with Pam and line the pan with wax paper.  Then spray the wax paper and edges with Bakers Joy.  Beat the eggs for about 5 minutes until thick.  Gradually add sugar.  Stir in pumpkin.  Fold sifted ingredients into pumpkin mixture.  Spread batter in pan and sprinkle with pecans. 

Bake for 15 minutes.  Turn out cake immediately onto a clean tea towel sprinkled with powdered sugar.  Carefully peel off wax paper. Roll up cake and towel together, starting with the narrow end.  Cool on a wire rack.

Beat cream cheese, butter, powdered sugar, and vanilla in a mixing bowl until smooth.  Carefully unroll cake.  Spread cream cheese mixture over cake and reroll cake (without towel).  Slice off the ends of the rolls with a serated knife to make it look even.  Cover with plastic wrap or foil and chill at least one hour. 

Happy Baking,

Cindy