Pumpkin Roll

‘Tis the season - for pumpkin that is.  There are many ways we love to turn pumpkin into scrumptious soup, pie, bars and much more.  Pumpkin roll is one that definitely doesn’t make it to the refrigerator as a leftover.

• ¾ c flour
• 1 t ground cinnamon
• 1/2 t ground ginger
• ½ t ground nutmeg
• ½ ground all spice
• ½ t ground cloves
• 1 t baking powder
• ½ t salt
• 3 large eggs, room temperature
• 1 c sugar
• 2/3 c pumpkin puree (can be canned)
• 1 t lemon juice

Grease a 15” X 10” X 1” sheet pan with 1” sides. Place a sheet of wax paper on the greased sheet pan and grease and flour the wax paper, then set aside. 

Lay out a dish towel (same size as sheet pan mentioned above).  Sprinkle confectionary sugar and set aside.

Preheat oven to 375 degrees.

Place flour, spices, baking powder and salt in a medium bowl and whisk together.   In a separate, large bowl, beat eggs and sugar.  Stir in pumpkin and lemon juice.  Stir in flour mixture until well combined.

Spread mixture into prepared pan and bake for fifteen minutes.

Turn the baked pumpkin cake onto the prepared towel.  Peel the wax paper off and turn to the narrow end is facing you.  At the narrow end, roll the cake and towel together and let cool.

• 1 c confectionary sugar
• 6 oz. cream cheese, room temperature
• 4 T butter, room temperature
• ½ t vanilla extract

In a medium bowl, place the sugar, cream cheese, butter and vanilla extract.  Beat until smooth.

Unroll the pumpkin cake and spread filling over the cake.  Roll the filled cake, wrap in waxed paper and refrigerate.  When ready to serve, sprinkle confectionary sugar on top before bring it to the table.