*This recipe takes a little more time than others, so plan to set aside an hour or so.
Cream Cheese Pumpkin Roll
Serves: 10 Preheat Oven Temp: 375
1/4 cup powdered sugar 1- 8 oz. pkg of cream cheese, softened
3/4 cup flour 1 cup powdered sugar
1/2 tsp. baking soda 6 Tb. butter
1/2 tsp. baking powder 1 tsp. vanilla
1/4 tsp. salt
1/2 tsp. cinnamon
1/2 tsp. ground cloves
1 cup sugar
3 large eggs
2/3 cup fresh or canned pumpkin
1 cup finely chopped walnuts or pecans (optional)
1 Start with the cake. Grease a jelly roll pan and line it with wax paper. Grease the wax paper and put a dusting of flour over it.
2 Sprinkle the 1/4 cup powdered sugar on a thin towel. Use more if needed to cover it well.
3 Combine the dry ingredients except for the sugar.
4 Beat the eggs and sugar in a bowl until blended well. Beat in the pumpkin and then the dry ingredients. Make sure it is all mixed well and pour it onto the lined jelly roll pan.
5 Sprinkle the chopped nuts over the top of the batter.
6 Bake for 12-15 minutes or until the top of the cake springs back when you touch it.
7 Right after you take it out of the oven, turn the cake pan over onto the powder sugar towel.
8 Peel off the wax paper and roll the cake up in the towel. Set it aside to cool on a rack.
9 For the filling, beat the cream cheese, powdered sugar, softened butter and vanilla in a small bowl until blended smooth and creamy.
10 Unroll the cake from the towel, being careful not too break it apart. Toss the towel aside.
11 Spread the cream cheese mixture over the surface of the cake, making it even all over.
12 Roll the cake again, this time without the towel!
13 The pumpkin roll should be wrapped tightly in plastic wrap and refrigerated for 1-2 hours.
14 Remove it from the frig and sprinkle it with a dusting of powdered sugar.
15 Slice and serve. It will be worth the wait!