Pumpkin Roll

This was absolutely a winner recipe and one I’m excited to post!  I thought it was going to be really difficult to make but to my surprise it wasn’t.  I will tell you it took awhile to make, but TOTALLY worth it.  Perfect for Thanksgiving or Christmas gatherings but make sure to use plenty of powdered sugar on the towel to prevent sticking.  Next time I’m going to try to freeze so I can pull some out when we need a yummy treat.

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Ingredients: For Cake
1/4 cup powdered sugar (to sprinkle on towel)
3/4 cup all-purpose flour
1/2 teaspoon baking powder
1/2 baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon salt
3 Large eggs
1 cup granulated sugar
2/3 cup pure pumpkin

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Preheat oven to 375 and grease 15X10 in jelly-roll pan ( I love my jelly roll pan I found it at Bed Bath and Beyond it’s fabulous and it’s non-stick so no need to line your pan); however you can also line whatever jelly roll pan with wax paper.  Grease and flour paper.   Sprinkle a thin cotton kitchen towel with powdered sugar.  Combine and mix flour, baking powder, baking soda, cinnamon, cloves and salt in small bowl.

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Beat eggs and granulated sugar in large mixer bowl until thick.  Beat in pumpkin.  Stir in flour mixture.

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Spread evenly into prepared pan. Bake for 13 to 15 minutes or until top of cake springs back when touched.

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 This is a bit tricky so take your time to loosen and turn cake onto prepared towel.  Carefully peel off wax paper.

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Roll up cake and towel together, and cool in fridge.

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For Filling:
1 pkg (8 oz.) cream cheese, at room temperature
1 cup powdered sugar, sifted
6 tablespoons butter or margarine
1 teaspoon vanilla extract
Powdered sugar (optional for decoration)

Beat cream cheese, 1 cup powdered sugar, butter and vanilla extract in small mixer bowl until smooth.

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Carefully unroll cake. Spread cream cheese mixture over cake.  Reroll cake. Wrap in plastic wrap and refrigerate at least one hour.  Sprinkle with powdered sugar before serving.  Enjoy!

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