Pumpkin Roll
Source: Adapted from Libby's and Marilyn
3 eggs
1 cup sugar
2/3 cup pumpkin
3/4 cup flour
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 tsp cinnamon
1/2 tsp ginger
1/4 tsp nutmeg
1/4 tsp cloves
Filling:
1 cup powdered sugar
8 oz cream cheese, softened
4 T butter
1 tsp vanilla
Preheat oven to 375. Grease 15x10 inch jelly roll pan, line with parchment, grease and flour paper.
Whisk dry ingredients together.
Beat eggs and sugar together until thick, about 5 minutes. Beat in pumpkin. Stir in flour mixture.
Spread evenly into prepared pan.
Bake at 375 for 13-15 minutes or until cake springs back when touched.
Turn cake onto clean dish towel that has been sprinkled with 10X sugar.
Peel off paper and roll cake and towel together. Cool on wire rack.
Beat filling ingredients together,.
Unroll cake, spread with filling, reroll. Wrap in plastic wrap and refrigerate 1 hour.
10 servings