Pumpkin Roll

Now, please, nobody look at this recipe and think...
this is too hard.
Because, I guarantee you,
it is NOT!
I've had this recipe for a while, but to be honest with you,
this is my first time making it myself.
And, it was NOT hard.
Besides, it is TOO GOOD to not make!
Once it's been in the fridge and cooled, oh my goodness!

Pumpkin Roll

3/4 cup flour
1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. cinnamon
1/2 tsp. ground cloves
1/4 tsp. salt
3 eggs
1 cup sugar
2/3 cup pumpkin

Filling

8 oz. cream cheese, softened
1 cup powdered sugar
6 tbsp butter, softened
1 tsp. vanilla

Preheat oven to 375*
Using a jelly roll pan, line with parchment paper.
Get a clean kitchen towel and sprinkle liberally with powdered sugar.

Beat eggs and sugar in large mixer until thick.
Add flour, soda, powder, cinnamon, cloves and salt.
Continue mixing until all ingredients are combined.
Pour evenly into pan.
It will be very thin.
Bake for 13 to 15 minutes, use a toothpick to make sure it is done.
Turn cake onto powdered sugar towel.

Carefully peel off paper.

Roll up cake in towel, starting with the narrow end.
Cool on wire rack.
For best results, cool for at least 3 hours.

Beat cream cheese, butter, powdered sugar and vanilla until smooth.

Carefully unroll the cake and remove the towel.

Now, the next picture isn't *pretty*, but it's what I do.

Take spoonfuls of the cream cheese mixture and place them on the cake.

It makes it easier to spread, and doesn't tear the cake.

Spread evenly across the cake, making sure to get to the edge.

Roll cake back up the way it was originally rolled.
Sprinkle with powdered sugar.
Place in fridge for at least one hour.

Oh my GOSH! So good!