Pumpkin Roll

 This recipe takes a little time, but not hard and well worth the effort.

PUMPKIN ROLL

(serves 10)

Cake Ingredients:

*3 eggs, beaten

*1 cup granulated sugar

*1 teaspoon ground cinnamon

*1 cup pumpkin puree

*3/4 cup all purpose flour

*1 teaspoon baking soda

Filling Ingredients:

*2 tablespoons butter, softened

*8 ounces cream cheese, softened

*1 cup powdered sugar

*1/2 teaspoon vanilla extract or 1/4 teaspoon maple extract

*powered sugar for dusting

Cake Directions:

~Preheat oven to 375 degrees.

~Line a 10x15 jelly roll pan with parchment paper or wax paper and spray with cooking spray.

~In a large mixing bowl, whisk eggs, sugar, cinnamon and pumpkin together.

~In another bowl, sift flour and baking soda together. 

~Add flour mixture to pumpkin mixture and beat until smooth.

~Spread evenly over prepared pan.

~Bake for 15-20 minutes, or until cake is done (toothpick inserted in center comes out clean.

~Remove from oven and allow to cool for 5-8 minutes (cool enough to handle.

~Dust a tea towel with powdered sugar.

~Gently flip cake onto dusted tea towel.

~Roll up the cake by rolling towel inside cake.

~Place on a cooling rack seam side down, and allow to cool completely.

Filling Directions:

~In a mixing bowl, bean butter, cream cheese, sugar and vanilla (or maple flavoring) together until smooth.

~Unroll cake.

~Spread filling evenly over cake, leaving a 1/2-inch space around edges.

~Roll up again without the tea towel.

~Wrap tightly with plastic wrap.

~Refrigerate for at least 2 hours.

~Remove and slice.