Pumpkin Rolls by Jamieledison


Cake: 1/4 cup powdered sugar (to sprinkle cheese cloth) 3/4 cup flour 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1 Tablespoon pumpkin pie spice 1/4 teaspoon salt 3 eggs 1 teaspoon vanilla 1 cup sugar 2/3 cup pure pumpkin puree Filling: 1 (8 oz.) package cream cheese, softened 1 cup powdered sugar, sifted 6 Tablespoons butter, softened 1 teaspoon vanilla


Preheat oven to 375*F. Line a 15x10 inch jelly roll pan with parchment paper and spray with nonstick cooking spray. Sprinkle a clean cheese cloth with powdered sugar. Set pan and towel aside. In a bowl, combine flour, baking powder, baking soda, pumpkin pie spice and salt. In a large bowl, beat eggs, vanilla and sugar until thick. Add in pumpkin and mix to combine. Stir in flour mixture. Spread batter evenly into prepared pan. Bake 13-15 minutes or until cake springs back when touched. Immediately loosen and turn cake onto prepared cloth. Carefully remove paper. Roll cake up with towel, starting at the narrow end. Cool on wire rack.
In a medium bowl, beat cream cheese, powdered sugar, butter and vanilla until smooth. Carefully unroll cake; remove towel. Spread cream cheese mixture over cake. Reroll cake. Wrap in plastic wrap and refrigerate at least 1 hour. Store prepared Pumpkin Roll in refrigerator for up to 5 days. You can also wrap tightly in layers of plastic wrap and then foil and freeze for up to 1 month. Remove frozen Pumpkin roll to room temperature one hour before serving.