Pumpkin Roll

This was my first attempt at making a Pumpkin Roll and to be honest, it seemed a little daunting.  I mean, the whole rolling up the cake with a kitchen towel, then keeping my fingers crossed that it wouldn't stick (did I put enough powered sugar on it?!)...I'm a worrier, especially to have to work at something and not have it turn it, you know?  

 I read some tips, some reviews and most said that it was a lot easier than it looks.  And it certainly was.  Parchment lined baking sheets, greased and floured, and your cake will not stick at all.  Just be prepared and have your towels ready, sprinkled with powdered sugar when the cakes come out of the oven.   

Once laid out on the towels, you'll roll them up warm, let them cool, then unroll.  That's when the cream cheese filling goes on, then rolled back up. 

Easy as pie...or...pumpkin roll.  And fun for the whole family! 

Makes 2 Rolls

Pumpkin Roll

1/2 cup powdered sugar (to sprinkle on towel)

1 1/2 cups all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

2 teaspoons pumpkin pie spice

1/2 teaspoon salt

6 large eggs

2 cups sugar 

2 cans (15 oz) pumpkin puree

For the filling

2 packages (8 oz) cream cheese, room temp

2 cups powdered sugar

1 1/2 sticks butter, softened

2 teaspoons vanilla extract 

Preheat oven to 375 degrees.  Grease 2 half-sheet pans and line with wax paper.  Grease and flour paper.  Sprinkle 2 thin, cotton kitchen towels with powdered sugar. 

Combine flour, baking powder, baking soda, pumpkin pie spice and salt in a small bowl.  Beat eggs and sugar with an electric mixer until thick.  Mix in pumpkin, then mix in flour mixture until just combined.  Spread evenly onto the prepared sheet pans.  

Bake for about 15 minutes or until cake springs back when touched.  Immediately turn out cake onto prepared kitchen towel.  Carefully peel off paper and roll up cake and towel together, starting with narrow end.  Cool on wire rack.

To make the filling: Combine all ingredients and beat with an electric mixer until smooth.  Carefully unroll cake and spread cream cheese mixture evenly on cakes.  Re-roll, cover with plastic wrap and refrigerate for at least an hour.  Can be frozen for up to 3 months.