INGREDIENTS
3 eggs
1 cup sugar
2/3 cup canned pumpkin
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon nutmeg
3/4 cup flour
Small amount of powdered sugar for dusting
For the Filling:
8 oz cream cheese, softened
4 Tablespoons Butter, softened
1 cup powdered sugar
1 teaspoon vanilla
Preheat your oven to 350 degrees.
Beat the eggs and sugar into a medium bowl and beat on low/medium their well combined.
Slowly add the remaining ingredients and mix well.
Grease a 10×14 jelly roll pan, cake pan or cookie sheet then line with parchment paper.
Lightly grease the parchment paper.
Use a sifter and lightly sprinkle a small bit of powdered sugar onto the paper.
Pour the cake batter into your jelly roll pan and give it a gentle shuffle or two to be sure that its
even.
Bake at 350 degrees until toothpick inserted in the middle comes out clean.
While the cake is baking, make your filling.
Combine all of the cream cheese filling ingredients in a bowl and mix well until it has a smooth spreading consistency.
Set aside and prepare the towel.
Take the towel and lay it on a flat surface.
Using your sifter, make it snow powdered sugar over the towel.
When your cake is done, let it cool for just a few minutes then turn it onto your towel.
Do NOT let your cake cool entirely.
Remove the wax paper.
At this point, you can trim any ends that are crispy or uneven.
You don’t want crispy ends for this and even edges help when you roll.
Once you’ve trimmed your edges (if you’re going to), spread the cream cheese filling onto the cake.
Make sure you get edge to edge so that you don’t have any areas without filling.
Next , grab one end of your towel and flip it up over the end of the cake.
Then, very slowly and carefully, ROLL the cake into the towel.
Once you’ve got the roll started, remove the towel and finish rolling! Make sure you move slowly when you roll.
You’ll tear the cake if you move too quickly.
Carefully set it aside and let cool completely!
Chill for 2-3 hours then slice and serve!
