Pumpkin Roll
3 eggs
1 cup sugar
2/3 canned pumpkin
¾ cup flour
1 tsp. baking powder
1 ½ tsp. cinnamon
½ tsp. salt
Beat eggs. Mix the remaining ingredients together. Bake at 375 degrees for 15 minutes on a 8 x 11 cake pan. Use parchment paper on the pan. Coat a tea towel in powdered sugar. Place the pumpkin roll on the tea towel and roll up. Keep rolled until completely cooled.
Filling
1 cup powdered sugar
1 8 oz. package of cream cheese
4 tbsp. soft butter
½ tsp. vanilla
Beat until smooth.
Unroll the pumpkin roll when cooled. Spread the filling on the pumpkin roll and re-roll (without the tea towel). Wrap securely in saran wrap and then parchment paper. May be frozen for up to 4 months. Sprinkle the roll with powdered sugar before cutting/serving.
** roll your pumpkin roll ‘long’ rather than ‘short’ for a thinner roll with more cream cheese filling **
