Classic Pumpkin Roll

• Vegetarian

• Produce

  • 2/3 cup Pumpkin, canned

• Refrigerated

  • 3 Eggs, large

• Baking & Spices

  • 3/4 cup All-purpose flour
  • 1/2 tsp Baking powder
  • 1/2 tsp Baking soda
  • 1/2 tsp Cinnamon, ground
  • 1/2 tsp Cloves, ground
  • 1 cup Granulated sugar
  • 1 More powdered sugar
  • 19 tbsp Powdered sugar
  • 1/4 tsp Salt
  • 1 tsp Vanilla extract

• Dairy

  • 6 tbsp Butter
  • 1 package Cream cheese

Found on momlovesbaking.com

Ingredients

• For the cake
• 3-4 tablespoons powdered sugar
• 3/4 cup (115g) 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 (room temperature)
• 1 cup (225g) granulated sugar
• 2/3 cup (175g) canned pumpkin
• For the filling
• 1 package (8oz/227g) cream cheese, softened
• 1 cup (125g) powdered sugar
• 6 tablespoons (84g) butter, softened
• 1 teaspoon vanilla extract
• More powdered sugar for garnish, if desired

Directions

• For cake: Preheat oven to 375° F. Grease 15x10-inch jelly-roll pan; line with parchment paper. Grease and flour paper. Sprinkle a thin, cotton kitchen towel with the 3-4 tablespoons of powdered sugar.
• Combine flour, baking powder, baking soda, spices and salt in small bowl. Beat eggs and sugar in larger mixer bowl until thick and pale yellow in color. Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared pan.
• Bake for 13-15 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.
• For filling: Beat cream cheese, powdered sugar, butter and vanilla in small mixer bowl until smooth. Carefully unroll cake; remove towel. Spread cream cheese mixture over cake. Reroll cake. Wrap in plastic wrap and refrigerate at least one hour. Sprinkle with powdered sugar before serving, if desired.
• (Recipe adapted from Libbys brand pumpkin.)