Mmmm-mmm Pumpkin Roll

Pumpkin roll is one of my family's favorite desserts this time of year. They are actually very easy to make and SO YUMMY! I'm thinking I should go into the business of making them to sell. I was at Giant Eagle a couple of weeks ago and saw that they are selling them for nearly $8!! Yikes! Glad I can make my own!!

I think this recipe originated from Libby's, but not for sure. Here is what you need:

Cake
Powdered Sugar to sprinkle on towel
3/4 c. flour
1/2 t. baking powder
1/2 t. baking soda
1/2 t. ground cinnamon
1/2 t. ground cloves
1/4 t. salt
3 eggs
1 c. sugar
2/3 c. pumpkin

Filling
8 oz. block cream cheese, at room temp
1 c. powdered sugar
6 T. margarine, softened
1 t. vanilla
Powdered sugar, for garnish

Preheat oven to 375.

Spray a jelly roll pan with cooking spray. Lay a piece of waxed paper in the bottom of the pan. Spray with cooking spray again.

Lay a clean towel out on a counter or table; sprinkle lightly with powdered sugar.

To make cake:
Beat eggs and granulated sugar together until thick. Beat in pumpkin. Stir in flour, baking powder, baking soda, cinnamon, cloves and salt. Spread evenly into pan.

Bake for about 13 minutes. Remove from pan right away (you may need to take a knife to loosen the edges of the cake from the pan) and turn onto towel. Carefully peel off the waxed paper. Roll cake and towel up together and let cool on a wire rack.

To make filling:
Beat cream cheese, 1 c. powdered sugar, butter and vanilla together until smooth. Unroll the cake. Spread filling over the cake--I try to get as close to the edges as I can, otherwise when you roll it up the ends have nothing in them. Reroll the cake (w/o the towel) and wrap in plastic wrap. Refrigerate for at least an hour or so. Sprinkle with powdered sugar before serving. Cut into slices.

*If I am taking this somewhere I usually cut the ends off so that it looks nicer (filling all the way to the ends and a nice straight end).

A large can of pumpkin can go a long way--I was able to make 2 pumpkin rolls and 2 batches of Iced Pumpkin Cookies. Both recipes work well to make in advance and then you can freeze them (just make sure they are wrapped well). And then all you'll have to do when you need them is pull them from the freezer!

Do you have a favorite recipe that you like to make with pumpkin?