Pumpkin Roll

I can't stop and won't stop posting yummy pumpkin recipes. This recipe is one that the absolutely hubby loves and always asks for this time of year. It does take a little bit of work, but is so worth it. Hope you enjoy!

Ingredients:

Pumpkin Cake:

•  3/4 c. flour
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1 tsp ground cinnamon
• 1/2 ground ginger
• 1/4 tsp ground nutmeg
• 1/4 tsp salt
• 3 eggs
• 1 tsp vanilla extract
• 1 c. granulated sugar
• 2/3 c. pumpkin puree
• 1/4 c. powdered sugar on a towel

Cream Cheese Filling:

• 1 (8 oz) package of cream cheese (room temp.)
• 1 c. powdered sugar
• 6 tbsp softened butter
• 1 tsp vanilla extract

Instructions:

1. Preheat oven to 375 degrees.
2. In a bowl, whisk eggs and sugar for 1 min until thick. Add vanilla and pumpkin, and whisk until just combined. Fold in flour, spices, and salt with a rubber spatula, stirring until just combined.
3. Line a 15x10 inch jelly roll pan or baking sheet with parchment paper. Leave 1 inch of parchment sticking out each side for easy pick up.
4. Spread the batter evenly into the prepared pan. Bake for 13-15 mins, or until top of cake springs back when touched.
5. Carefully lift parchment paper and loosen cake onto a towel with powdered sugar sprinkled on top. Peel off parchment paper. Roll cake and towel together starting from the narrow end. Cool on wire rack until room temperature.
6. While cake is cooling, beat cream cheese, butter, vanilla and sugar in a small mixing bowl until smooth. Unroll cake and spread filling evenly leaving a 1 inch border on all sides. Re-roll cake, wrap in plastic wrap and place in fridge for at least 1 hour. Sprinkle with powdered sugar before serving. Enjoy!