Pumpkin Roll

This was my first ever attempt to make a pumpkin roll. I have always been intimidated to make them. I decided to make one and it turned out wonderful! Since then I have made a total of 4 more.

If you have been wanting to make one, go ahead!! They aren't hard to make, just a little messy. The most time spent making them is the cooling time.

Pumpkin Roll

3 eggs
1 c. sugar
3/4 c. flour
1 tsp. baking powder
2/3 c. pumpkin (not pumpkin pie)*
2 tsp. cinnamon

Filling
1 c. powdered sugar
3/4 tsp. vanilla
2 T. butter, very soft
8 oz. cream cheese, very soft

Extras
wax paper
powdered sugar for dusting
15x10x1 jelly roll pan

Mix all cake ingredients except eggs and pumpkin. Add eggs and pumpkin and mix well. Spread cake in to the greased jelly roll pan. Bake at 375 for 15 minutes.

Take cake out of oven and allow to cool for 2-3 minutes. Lay a sheet of wax paper on table. Run a knife around edges of cake to loosen. Turn cake onto wax paper. Roll cake into a roll bring wax paper into the roll also. Be careful, cake will be hot. Allow to cool completely on a wire rack.

When cake has cooled, unroll. Spread filling on cake as even as possible. Roll cake back up but this time leave the wax paper just on the outside of the cake. Place in fridge for about an hour. Dust with powdered sugar when ready to serve. Cake is easier to cut when it is refrigerated.

I have heard that these rolls can be frozen but, I have never tried it.

*A 29 oz. can of pumpkin makes 5 roll.