Pumpkin Cream Cheese Roll

Total Time: 55 mins Preparation Time: 40 mins Cook Time: 15 mins

Ingredients

• Servings: 8
• 3 eggs
• 1 cup sugar
• 2/3 cup canned pumpkin
• 1 teaspoon baking soda
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 3/4 cup flour
• 1 (8 ounce) package cream cheese, softened
• 4 tablespoons butter, softened
• 1 cup powdered sugar
• 1 teaspoon vanilla

Recipe

• 1 in a large bowl, beat eggs and sugar. beat in remaining cake ingredients.
• 2 grease a 10"x15" jelly roll pan. line pan with waxed paper, then grease and lightly flour the waxed paper.
• 3 pour batter into the pan and spread evenly. bake at 350f for 15 minutes. *cake cooks fast so watch carefully to avoid burning the edges.
• 4 while cake is baking, sprinkle powdered sugar heavily over the kitchen towel, using a sieve or sifter.
• 5 turn hot cake onto the towel.
• 6 remove waxed paper. trim off burnt or crusty edges.
• 7 sprinkle more powdered sugar over the hot cake and quickly roll up with towel inside. let cake cool completely, about 30 minutes.
• 8 meanwhile, prepare filling by beating together all ingredients until smooth and creamy.
• 9 unroll cooled cake and spread with the filling mixture. roll up cake with filling on the inside. wrap in waxed paper and then foil.
• 10 refrigerate or freeze. to serve, slice cake about 1/3 inch thick and sprinkle with powdered sugar.
• 11 note - cake cuts best when still slightly frozen.