Rose’s Pumpkin Roll

This is a quick and easy dessert to make in the fall.

3 eggs

1 cup white sugar

2/3 cup canned pumpkin

3/4 cup all purpose flour

1/2 tsp ground cinnamon

1 tsp. baking soda

Confectioner’s sugar for dusting

1 cup confectioners’ sugar

3/4 tsp vanilla extract

2 Tbls. butter, softened

8oz cream cheese, softened

Preheat oven to 375⁰. Grease a 15x10x1 inch baking pan and line with parchment paper. Grease and flour the paper.

In a large bowl, beat eggs on high for 5 min. gradually add white sugar and pumpkin. Add flour, cinnamon, and baking soda. Spread batter evenly in pan.

Bake at 375⁰ for 15 minutes or until cake springs back when lightly touched. Immediately turn out onto a linen towel dusted with confectioners’ sugar. Peel off paper and roll cake up in the towel, starting with the short end. Cool.

To make filling: mix confectioners’ sugar, vanilla, butter or margarine, and cream cheese together till smooth.

Carefully unroll the cake. Spread filling over cake to within 1 inch of edges. Roll up again. Cover and chill until serving. Dust with additional confectioners’ sugar if desired.

For easy clean up use Viva paper towels instead of the linen towel.