Thanksgiving Pumkin Roll


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Serves | Prep Time | Cook Time

Why I Love This Recipe


Ingredients You'll Need

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

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


Directions

PREHEAT oven to 375° F. Grease a jelly-roll pan; line with wax paper. Grease and flour paper. Sprinkle a kitchen towel with powdered sugar and set aside.


Mix flour, baking powder, baking soda, cinnamon, cloves, nutmeg and salt in small bowl.


Beat eggs and sugar in large mixer bowl until thick. Mix in pumpkin. Stir in flour mixture. Spread evenly into prepared pan.


Bake for 13 to 15 minutes or until top of cake springs back when touched. Immediately loosen and place sugar coated towel on top and turn pan over. 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; remove towel. Spread cream cheese mixture over cake. Reroll cake. Wrap in plastic wrap and refrigerate at least one hour. Sprinkle with powdered sugar before serving


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