Pumpkin Roll Cake

Make your own luscious pumpkin roll cake filled with cream cheese frosting for a tasty way to serve pumpkin any time of year.

Preheat Oven to 375F

Grease a 15×10″ Jelly Roll Pan & line with parchment Paper. Sprinkle a Clean thin (cotton) kitchen towel liberally with 1/4 cup powdered sugar.

In a small bowl combine the following, mixing well and set aside:

• 3/4 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground cloves
• 1/4 teaspoon salt

In Mixing bowl Beat the following until thick:

• 3 large eggs
• 1 cup granulated sugar
• Beat in 2/3 cup Pure Pumpkin

Then add in the flour/spice mix. Spread evenly onto the prepared pan, sprinkle batter with 1 cup walnuts, chopped.

Bake for 10-12 minutes or until cake springs back when touched.

Immediately turn the cake onto the prepared towel and carefully peel off the parchment paper. Roll both cake and towel up together starting at the narrow end, cool on a wire rack.

In the meantime, make the Cream Cheese Filling:

Beat the following together until thick and creamy:

1 pkg. (8 oz.) cream cheese, at room temperature
1 cup powdered sugar, sifted
6 tablespoons butter or margarine, softened
1 teaspoon vanilla extract

Carefully unroll the cooled cake, spread the filling evenly over the entire cake and re-roll. Cover with plastic wrap and refrigerate for an hour (at least) before serving.

Sprinkle generously with Powdered sugar before serving (optional, for presentation)

Tips: Be Sure to coat the towel liberally with powdered sugar to prevent the cake from sticking. Store any leftovers in the Fridge.