Pumpkin Cake Roll

This is a another way to use your cooked pumpkin from the pancake recipe.

Pumpkin Cake Roll

Cake Ingredients
1/3 cup powdered sugar (to sprinkle on towel)
3/4 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon salt
3 eggs
1 cup sugar
2/3 cup cooked pumpkin

Cream Cheese Filling Ingredients
1 pkg. (8 oz.) cream cheese, at room temperature
1 cup powdered sugar
6 tablespoons margarine, softened
1 teaspoon vanilla extract
Powdered sugarfor dusting finished pumpkin roll

Directions:

PREHEAT oven to 375° F.

Grease 15 x 10-inch pan; line with wax or parchment paper. Grease and flour paper. Sprinkle a thin, cotton kitchen towel with powdered sugar. Mix flour, baking powder, baking soda, cinnamon, cloves and salt bowl ( I used my Kitchen Aid mixer) Beat in eggs and granulated sugar in Beat in pumpkin. Spread evenly into prepared pan. (If you like nuts, Sprinkle with walnuts)

BAKE for 13 to 15 minutes or until top of cake springs back when touched.

Immediately loosen and turn cake onto prepared towel. Carefully peel off paper. Cool on wire rack. FOR FILLING:BEAT cream cheese, 1 cup powdered sugar, butter and vanilla extract in mixer until smooth. Spread cream cheese mixture over cake. Roll cake. Wrap in plastic wrap and refrigerate at least one hour. Sprinkle with powdered sugar before serving. Enjoy!