Pumpkin Roll

This recipe is a family favorite ... it came from my husband's family, traditional for them. We love to make them and they are easy and everyone always loves them! 

CAKE

· 1/4 cup powdered sugar (to sprinkle on towel)
· 3/4 cup all-purpose flour
· 1 teaspoon baking powder
· 2 teaspoon ground cinnamon
· 1 teaspoon salt
· 3 large eggs
· 1 cup granulated sugar
· 2/3 cup pumpkin
· 1 teaspoon vanilla extract

Towel for rolling - thin cotton kitchen towel

· 1 cup walnuts, chopped (optional)
· powdered sugar

FILLING

· 1 pkg. (8 oz.) cream cheese, at room temperature
· 1 cup powdered sugar, sifted
· 1/2 cup butter
· 1 teaspoon vanilla extract
· Powdered sugar (optional for decoration)

Directions

FOR CAKE:

PREHEAT oven to 375° F. Grease 15 x 10-inch jelly-roll pan; line with wax paper. Grease and flour paper. Sprinkle a thin, cotton kitchen towel with powdered sugar and chopped nuts.

COMBINE Beat eggs (5 minutes) and slowly add granulated sugar in large mixer bowl while mixing. Add remaining ingredients (flour, baking powder, cinnamon, salt, vanilla and pumpkin) in small bowl. with a spoon. Beat in pumpkin. Spread evenly into prepared pan.

BAKE for 13 to 15 minutes or until top of cake springs back when touched. (If using a dark-colored pan, begin checking for doneness at 11 minutes.) Immediately loosen and turn cake onto prepared towel. Carefully peel off paper. Roll up cake and towel together, starting with narrow end. Cool on wire rack.

FOR FILLING:

BEAT cream cheese, 1 cup powdered sugar, butter and vanilla extract in small mixer bowl until smooth. Carefully unroll cake. Spread cream cheese mixture over cake. Re-roll cake. Wrap in plastic wrap and refrigerate at least one hour. Sprinkle with powdered sugar before serving, if desired.

COOKING TIP:
Be sure to put enough powdered sugar on the towel when rolling up the cake so it will not stick.