Recipe Perfect for Fall, Pumpkin Roll with Cream Cheese Filling

Not only is Pumpkin Roll guaranteed to be a crowd pleaser, but this is a recipe that you can make ahead early in the fall and throw in the freezer for future use (I wrap mine first in wax paper, then in aluminum foil). When I buy the bigger can of pumpkin, I have enough to make a couple rolls at a time. I like having them on hand, so then with the craziness level picks up and I need a dessert to bring along to a back sale or get-together, I can just simply pull one out of the freezer, thaw it out, and sprinkle some powered sugar on it.

Ingredients

• 1/4 cup powdered sugar (to sprinkle on towel)
• 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
• 3 large eggs
• 1 cup granulated sugar
• 2/3 cup canned Pumpkin
• 1 (8 ounce) package cream cheese, softened
• 1 cup powdered sugar, sifted
• 6 tablespoons butter, softened
• 1 teaspoon vanilla extract
• 1/4 cup powdered sugar (optional)

Directions:)

1. Preheat your oven to 375 degrees F. Grease 15 x 10-inch jelly-roll pan, I use a deep cookie sheet; line with wax paper. Grease and flour paper. Sprinkle towel with powdered sugar.
2. Combine flour, baking powder, baking soda, cinnamon, cloves and salt in small bowl. Beat eggs and sugar in large mixer bowl until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared pan.
3. Bake for 13 to 15 minutes or until top of cake springs back when touched. Immediately loosen and turn cake onto prepared towel. Carefully peel off paper. Roll up cake and towel together, starting with narrow end. Cool on wire rack.
4. Beat the cream cheese, powdered sugar, butter and vanilla extract in small mixer bowl until smooth. Carefully unroll cake; remove towel. Spread cream cheese mixture over cake. Re-roll cake. Wrap in plastic wrap and refrigerate at least one hour. Sprinkle with powdered sugar before serving, if desired.