Pumpkin Roll

Ingredients

Pumpkin Roll:

3 eggs
1 cup sugar
2/3 cup pumpkin
¾ cup all-purpose flour
1 teaspoon baking powder
2 teaspoons cinnamon
½ teaspoon nutmeg
1 teaspoon ground ginger

Cream Cheese Filling:

1 package (8 oz.) cream cheese, softened
4 teaspoons butter or margarine
½ teaspoon vanilla
1 cup powdered sugar
 

Instructions

 Place eggs in bowl. Beat eggs for one minute. Begin to gradually add in sugar and beat for 4 minutes. Reduce speed and add in pumpkin. Stop and scrape bowl.

Combine flour, baking powder, cinnamon, nutmeg, and ground ginger. Gradually add dry ingredients to the egg mixture and mix for about a minute.

Line a 9x13x3/4-inch jelly roll pan with waxed paper and grease well. Pour mixture into pan and bake at 375˚F for 12 to 14 minutes. Remove from oven and immediately turn onto a towel sprinkled with powdered sugar. Remove waxed paper and roll cake and towel together; cool completely.

When cool, unroll cake and spread with Cream Cheese Filling (below). Reroll and sprinkle with powdered sugar.

Cream Cheese Filling:

Place all ingredients in bowl. Beat until thoroughly combined, about 2 minutes.