Pumpkin Roll

This is one of my favorite fall desserts. It is quick and easy to prepare, freezes beautifully and is loved by almost everyone!

Pumpkin Roll
3 eggs
1 C. sugar
2/3 C. pumpkin puree (canned or homemade)
3/4 C. flour
2 tsp. cinnamon
1 1/2 tsp. baking powder
1 tsp. ginger
1 tsp. nutmeg
1/2 tsp. salt

Filling:
8 oz. cream cheese, softened
4 Tbsp. butter or margarine
1 lb. powdered sugar
1 tsp. vanilla

Preheat oven to 350 degrees.  Grease and flour a 1/2 sheet cake pan or jelly roll pan. 
Cream eggs and sugar in bowl.  Add pumpkin.
In separate bowl combine dry ingredients.  Slowly add dry ingredients to pumpkin mixture.
Spread batter in prepared pan.

Bake for 15-20 minutes, until toothpick comes out clean.
Prepare a tea towel or piece of smooth fabric by covering it liberally with powdered sugar.

When cake is baked, Carefully flip the cake out onto the towel.  I find the best way to do this is to be sure the cake is loosed from the edges of the pan, set it almost upright on a long edge and very quickly flip the pan onto the towel.  Lift one edge of the pan to be sure cake has released from pan.  Use a spatula to ease the cake out, if it is stuck.

My cake stuck a little, but it's ok!

Starting on a long edge, roll the towel and cake up into a log.  Cool completely.

To make filling beat butter and cream cheese together.  Carefully add the powdered sugar and vanilla. 

When cake is cool, unroll cake and spread with filling.

Carefully re-roll the cake, using the towel to help you get it started.  Sprinkle the top with a little more powdered sugar, if desired and serve.

~I like to freeze the individual slices on a cookie sheet and then keep in an airtight container for last minute company.  Remove from the freezer and it is thawed and ready to eat by the time the coffee is brewed!

~I usually make 3 or 4 of these and keep them in the freezer. They make great hostess gifts!  And we have even been known to indulge occasionally for breakfast.