Pumpkin Cake Roll

This recipe is probably one of my favorite pumpkin recipes besides pumpkin pie.  I could literally eat the entire thing it is that good.....I mean pumpkin wrapped around cream cheese filling.....yummmy!!!  Oh, yeah the kids really enjoyed it too!!!

This recipe is very similar to the recipe on the back of the wrapper of canned Libby's pumpkin.....this is the recipe I have always used.  But, keeping with the rest of my recipes I got it out of the Pumpkin Patch Treasury. 

I am honestly surprised that the kids aren't tired of pumpkin yet, but every Thursday they ask what we are going to make.....have I told you lately how much I love these kiddos, well I do.....lots!!!  And they are so good about taking turns and counting how many scoops we need of something.

 

They all wanted a chance to stir.....such good helpers!

I sprayed my jelly roll pan and then layed wax paper down and then greased and floured it....works much better to get it out of the pan.

Spread evenly into prepared pan.

Heavily sprinkle tea towel with powdered sugar.

Immediately loosen and turn cake onto prepared towel (after you have baked it of course).  Carefully peel off paper.  Roll up cake and towel together.  Cool on wire rack. 

Spread cream cheese mixture over cake.

Reroll cake, wrap in plastic wrap and refigerate at least one hour.

And this is what they were all begging to do.....lick the beaters!  Each one got a section of the beater.....they need to make a mixer with about 6 beaters so everyone has their own! 

Slice and serve.  Doesn't it look purdy!

Pumpkin Cake Roll
3/4 cup flour
1 tsp baking powder
2 tsp cinnamon
1 tsp ginger
1/2 tsp nutmeg
Sprinkle of salt
3 whole eggs
1 cup sugar
2/3 cup pumpkin
1 tsp lemon juice
1 cup finely chopped walnuts or pecans (we left these out)
Powdered sugar

Sift together first 6 ingredients and set aside.  Beat eggs 5 minutes with electric mixer until very thick.  Gradually beat in 1 cup sugar.  Stir in pumpkin and lemon juice.  Fold dry ingredients into pumpkin mix.  Spread in greased and floured 10x15 inch jelly roll pan.  Sprinkle top with chopped nuts or nuts may be added to filling.  Bake 15 minutes at 375 degrees.  Loosen edge and turn out on a towel heavily sprinkled with powdered sugar.  Starting at narrow end, roll towel and cake together.  While cake is cooling, mix filling.

Filling:
1 cup powdered sugar
8 oz. cream cheese
4 T butter
1/2 tsp vanilla

Beat above ingredients together.  When cooled, unroll cake, remove towel and spread filling.  Reroll.  Wrap in foil and chill before slicing.  Can also be frozen.

Tracy