Pumpkin Log Roll

Total Time: 35 mins Preparation Time: 20 mins Cook Time: 15 mins

Ingredients

• 3 eggs
• 1 cup sugar
• 2/3 cup canned pumpkin
• 3/4 cup all-purpose flour
• 1 teaspoon baking powder
• 2 teaspoons cinnamon
• 1 teaspoon ginger
• 1/2 teaspoon nutmeg
• 1/2 teaspoon salt
• 8 ounces cream cheese
• 4 tablespoons butter
• 1 cup powdered sugar
• 1 teaspoon vanilla

Recipe

• 1 mix all dry ingredients together in seperate bowl.
• 2 mix wet ingredients in larger bowl than add to dry ingredients, mixing until combined.
• 3 for the filling:.
• 4 beat together the creme cheese and the 4 tbs butter until creamy. mix in powdered sugar and vanilla.
• 5 pour pumpkin batter onto a waxed -paper lined 13 x 5 jelly roll pan. bake for 15 minutes at 375 degrees.
• 6 remove and let cool for 10 minutes in pan.
• 7 remove from pan holding wax paper in hands and place on tea towel for another 10 minutes to cool some more.
• 8 roll up cake in towel and keep that way for a minute or so.
• 9 unroll and place cake on saran wrap , taking off wax paper carefully.
• 10 spread cremem cheese filling to within an inch of all sides of cake, and then starting with short side of cake , roll up cake tightly and slowly.
• 11 wrap entire cake in saran wrap(don't worry too much about oozing if any-this can be removed later).
• 12 place in fridge or freezer until ready to serve.
• 13 if serving soon after making cake roll , then refrigerate for at least 2 hours before slicing.
• 14 if freezing cake roll, you can let defrost first to serve whole , but i prefer to slice while frozen for cleaner cut cake slices and then serve individually w/ maybe some caramel sauce drizzled on top!
• 15 enjoy!