So maybe this hasn’t always been my favorite fall recipe, but it’s a new one I tried a few weeks ago and YUM! So being fall Pumpkin is definitely in. We went to Dive Club meeting and hubby asked what we were going to take and I stumbled across this recipe for Pumpkin Roll. Yum! I knew I’d really like to try that but he’s not sooooo much into the whole pumpkin thing, but I gave it a shot anyway. Now here’s the thing… he actually liked it. Score!
So what you need:
Preheat oven to 375° F. Grease 15 x 10-inch jelly-roll pan; line with wax paper. Grease and flour paper (I like to use Baker’s Joy, it does both in one spray can!).
Combine flour, baking powder, baking soda, cinnamon, cloves and salt in small bowl.
Beat eggs and granulated sugar in large mixer bowl until thick. Beat in pumpkin. Stir in flour mixture.
Spread evenly into prepared pan.
Sprinkle a thin, cotton kitchen towel with powdered sugar. Be sure to put enough powdered sugar on the towel when rolling up the cake so it will not stick.
Bake for 13 to 15 minutes or until top of cake springs back when touched. (If using a dark-colored pan, begin checking for doneness at 11 minutes.) 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.
Beat cream cheese, 1 cup powdered sugar, butter and vanilla extract in small mixer bowl until smooth. Carefully unroll cake. 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.
And then you have the finished product that everyone eats before you have a chance to get a picture. Let’s just say YUMMO!