Pumpkin Roll

by bakeaddict

Prep time: 0:15 Overall time: 0:45

Servings: 1 cake

INGREDIENTS

Cake:
1 cup sugar
2/3 cup pumpkin
3 eggs
1 teaspoon baking soda
1/2 teaspoon salt
1 Tablespoon cinnamon
3/4 cup flour

Filling:
4 oz cream cheese softenened
1/2 Tablespoon vanilla
1 Tablespoon butter
1/2 cup powdered sugar

INSTRUCTIONS

Beat pumpkin, sugar and eggs for 5 minutes. Add baking soda, salt, cinnamon, and flour. Mix until well combined.

For filling beat together all ingredients until well blended.

Line large cookie sheet with wax paper, spread batter with spatula. Bake 375°F for 15-18 minutes. Do NOT want it to be crispy.

Cool five minutes, remove wax paper. Cut in half, roll each half in tea towel. Let cool completely.

When cool, unroll, spread with filling. Reroll. Makes two rolls, wrap in foil and keep in refrigerator. Freezes very very well so I always double and freeze half.

CHEF COMMENTS

Mom makes it every fall and it is damn delicious.

Tagged: cakes, desserts, pumpkincake add tags

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