Pumpkin Roll

---

Pumpkin Roll

Cake:

3/4 Cup All-Purpose Flour

1/2 tsp baking powder

1/2 tsp baking soda

1/2 tsp ground cinnamon

1/2 tsp ground cloves

1/4 tsp salt

3 large eggs

1 cup granulated sugar

2/3 cup pure pumpkin

1 cup chopped walnuts (optional)

Filling:

1 pkg 8oz cream cheese, softened

1 cup powdered sugar, sifted

6 Tbsp butter softened

1 tsp pure vanilla extract

Powdered sugar for dusting

Directions: For Cake: preheat oven to 375°F. Grease 15 x 10“ jelly roll pan; Line with wax paper. Grease and flour paper. Sprinkle a thin, cotton kitchen towel with powdered sugar. Combine flour, baking powder, baking soda, cinnamon, cloves and salt in a small bowl. Beat eggs and granulated sugar in large mixer bowl until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared pan. Sprinkle with nuts. Bake for 13 to 15 minutes or until top of cake springs back when touched. (if using a dark color pan begin checking for doneness at 11 minutes.) Immediately loosen and turn cake onto prepared towel. Carefully peel off paper. Roll up cake and towel together, starting with narrow end. Cool on wire rack. For filling: Beat cream cheese, 1 cup powdered sugar, butter and vanilla extract in small mixer bowl until smooth. Carefully unroll cake. Spread cream cheese mixture over cake. Reroll cake. Wrapped in plastic wrap and refrigerate at least one hour. Sprinkle with powdered sugar before serving, if desired. #pumpkinrolls #pumpkinroll #desserts #dessert #thanksgiving #foodie #fyp #baking #baker #thanksgivingdessert