pumpkin roll

Roll Ingredients:

2/3 cup pumpkin
1 cup sugar
3 eggs
3/4 cup flour
1/2 tsp. cinnamon
1 tsp. baking soda

Cream Cheese Filling Ingredients:

2 tsp butter
8 oz of cream cheese
3/4 tsp vanilla
1 cup powdered sugar
1 cup of nuts

Roll Preparation:

Mix together ingredients for roll and put on parchment paper on large cookie sheet.

Bake 12-15 minutes at 350F or until toothpick inserted comes out clean. Time will vary depending on the size of your cookie sheet.

Let cool.

Remove paper and sprinkle with 1/2 cup powdered sugar.

Cream Cheese Filling Preparation:

Combine ingredients, spread over cooled baked pumpkin, roll and wrap in foil. Use care when rolling - do not try to roll too tight.

Variation: Prepare two flat pumpkin cakes, spread cream cheese filling over 1 and place 2nd on top. Sprinkle top with powdered sugar. Cut into squares to serve.

Editor's Notes:

Rolled cakes are always best when served fresh. Prepare a day or two in advance and store in refrigerator. Bring to room temperature or keep chilled until ready to serve.

When preparing roll cakes, the cake usually is best at 1/2" - 3/4" thick depending on the size of the baking sheet you are using. The larger the roll, the thicker you may go with the cake portion.