Pumpkin Roll with Cream Cheese Filling

PUMPKIN ROLL (With Cream Cheese Filling)
Katrina Sandgren - Lehi, UT

It is and will probably always be my favorite pumpkin recipe. It appears much harder to make than it really is. Don't let it intimidate you, it's a great recipe.

Serves 10-12

Cake Ingredients:
Powdered Sugar
3/4 cup all-purpose flour
1/2 tsp baking powder
1/2 tsp baking soda
1 tsp pumpkin pie spice
1/4 tsp salt
3 eggs
2/3 cup canned pumpkin
1 cup chopped walnuts (optional, I never use them)
1 cup sugar

Filling Ingredients:
1 (8 oz) package of cream cheese, softened
1 cup sifted powdered sugar
6 tbsp butter, softened
1 tsp vanilla

Cooking Instructions
Heat oven to 375 degrees. Grease 15x10x1-inch jelly roll pan, line with parchment or waxed paper. Grease paper (I just use Pam spray) and set aside. Arrange a clean thin, cotton kitchen towel on counter: sprinkle well with powdered sugar.

Combine flour, baking powder, baking soda, spice and salt in small bowl. Combine eggs and sugar into a large bowl, beat until thickened. Add pumpkin; beat until well mixed. Stir in flour mixture. Spread batter evenly into prepared pan. Sprinkle with walnuts, if desired.

Bake 13-15 minutes or until center springs back when lightly touched. Immediately loosen cake from edges of pan; invert onto prepared towel. Remove pan; carefully pull off paper. Roll up cake in towel while hot, starting with 10-inch side. Cool completely on a wire rack.

Beat cream cheese, 1 cup powdered sugar, butter and vanilla in small bowl until smooth. Carefully unroll cake; remove towel. Spread cream cheese mixture over cake. Reroll cake. Wrap in plastic wrap; refrigerate at least one hour.

Serving
Sprinkle with powdered sugar before serving. Slice into 1/2 inch pieces.

**Tip: Be sure to put enough powdered sugar on the towel before rolling up cake so it will not stick.