Pumpkin Roll

An old favorite, back by request. In the 90's we served this at Alpha Chi Omega rush parties by cutting each 3/4 inch thick slice into quarters and placing each portion in a paper cupcake liner. My family still serves it at Thanksgiving; the recipe originally came to me from my cousin Marjorie.

Pumpkin Cake Roll

Cake Ingredients: 1 1/2 cups sugar 1 cup canned pumpkin (or sieved cooked fresh)  4 eggs 1 1/2 tsp baking soda

1/2 tsp salt.

1 cup plus 2 Tbsp all purpose flour 

1 1/2 tsp cinnamon

Filling Ingredients: 1 8 oz. pkg cream cheese at room temperature  1 tsp vanilla 1 cup confectioners’ sugar 2 Tbsp butter or margarine at room temp.

Grease a 17.5" by 11.5" jelly roll pan. Line with waxed paper. Place sugar, pumpkin, and eggs in large mixer bowl and beat for 3 minutes at medium speed. Add baking soda, salt, flour, and cinnamon and mix thoroughly. Spread batter evenly in prepared pan and bake in preheated 375 oven for 13 to 15 minutes or until done (it usually takes mine about 20 minutes).

Flip cake out onto a clean kitchen towel sprinkled liberally with confectioners’ sugar. Remove waxed paper and roll cake from short side in the towel and let cool to room temperature.

Combine all filling ingredients by beating well in mixer bowl until light and fluffy. Unroll cake, spread with filling, and roll up again, removing towel. Wrap in plastic wrap, so roll holds its shape. Refrigerate at least 1 hour. Freezes well.