Pumpkin Roll Recipe

This is a great addition to your Holiday dessert table.  The steps are a little tricky the first time you do it, but the second time will be easy!

 Ingredients for Roll:

2/3 c. pumpkin

3/4 c. sugar

2/3 c. flour

3 eggs

1/2 tsp salt

1 tsp cinnamon

1 tsp baking soda

1/2 tsp nutmeg (optional)

1/8 tsp clove (optional)

1/8 tsp ginger (optional)

1. Preheat over to 350.
2. Mix all ingredients in mixer for 5 minutes (very important).
3. Meanwhile prepare pan.  You will need a cookie sheet w/ sides or a jelly roll pan.  Spray sheet w/ Pam.  Take a piece of wax paper and place on cookie sheet to cover.  Smooth down wax paper, then remove and flip over and place back down on cookie sheet (now both sides of wax paper will have Pam).
4. Pour pumpkin roll mixture onto prepared sheet.  Even out the mixture....you may not cover the full sheet (but try to make sure edges are straight).
5. Bake for 15 minutes.
6. Remove from oven & then cool in pan for 1 minute.  Then invert onto cooling rack and remove wax paper.  Spray a piece of foil w/ Pam and then invert from cooling rack to foil.  Then start to roll foil & cake up.  This should be done very soon after coming out of the over or else the cake will tear when rolling.  Foil may get hot, so wear an oven mitt if needed.  Once it is rolled up, take another piece of foil and cover the rolled cake & foil and refrigerate for about 1 hour.  If you need a video reference on how to roll the cake check out the video from Martha: http://www.marthastewart.com/319137/chocolate-rum-swiss-roll (click on the video to watch).

 Ingredients for Filling:

8 oz. cream cheese (softened)

1 c. powdered sugar

1 tsp vanilla

2 Tbsp butter (softened)

1. Mix ingredients in mixer until smooth.
2. Unroll cake and spread on filling.  Roll cake back up, but this time without the foil.  Cover pumpkin roll with foil and refrigerate until you can enjoy.

Enjoy!

Note: A 15oz can of pumpkin will make two pumpkin rolls, a large 29 oz can will make four pumpkin rolls.