Pumpkin Roll

Pumpkin Roll

The. Best. Pumpkin. Roll. Ever.
Plan Ahead Note: the cream cheese and butter need to be softened to room temperature and the pumpkin roll needs to be refrigerated for at least 3 hours before slicing.
Course Halloween
Servings 10 slices

Ingredients
  

  • 3 eggs
  • 1 cup granulated sugar
  • cup canned pumpkin
  • ¾ cup all-purpose flour
  • 1 teaspoon baking powder
  • 2 teaspoons cinnamon
  • 1 teaspoon ground ginger
  • ½ teaspoon freshly grated nutmeg
  • ½ teaspoon salt
  • 1 8 oz. pkg. cream cheese softened
  • 4 Tablespoons butter softened
  • 1 cup powdered sugar plus extra for the towel
  • 1 teaspoon vanilla extract

Instructions
 

  • Preheat oven to 375°.
  • In a large mixing bowl combine eggs and sugar, beating well.                  
  • Add pumpkin and mix.
  • In a small bowl combine flour, baking powder, cinnamon, ginger, nutmeg, and salt.
  • Slowly add to pumpkin mixture and beat well.
  • Grease a 15" x 10" jelly roll pan and lay a sheet of wax paper over the bottom.
  • Spread the pumpkin batter in the pan and bake at 375° for 15 minutes.  Let cool on a wire rack for 15 minutes.
  • Take a clean kitchen towel over a cutting board and sprinkle it with sifted powdered sugar.
  • Invert the cake onto the powdered sugar and gently remove the wax paper.
  • From the 10" side of the cake, gently roll into a log shape and let set.
  • Make the frosting by beating the cream cheese and butter.
  • Slowly add the powdered sugar and vanilla.
  • Gently unroll the cake onto a cutting board and spread the frosting, over the top, leaving a ¼" on each side.
  • Roll the cake back up, wrap tightly in plastic wrap and refrigerate for 3 hours.  Unwrap and slice with a serrated knife.