Pumpkin Roll

Ingredients

Cake

• 3/4 cup flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon cinnamon
• 1/2 teaspoon ground cloves
• 1/4 teaspoon salt
• 3 large eggs
• 1 cup sugar
• 2/3 cup pumpkin puree (No Pie Filling!)

Filling

• 1 (8 ounce) package cream cheese

• 1 cup powdered sugar
• 6 tablespoons butter
• 1 teaspoon vanilla extract

Directions

1. 1

   Heat oven to 375 Degrees. Grease a 4-sided cookie sheet and then line with wax paper. Grease the wax paper.

2. 2

   Mix Cake ingredients together- First dry items, then eggs, and pumpkin.

3. 3

   Pour Cake on lined cookie sheet evenly. Bake for 13-15 minutes.

4. 4

   Spread out a long dishtowel. Heavily sprinkle dishtowel with powdered sugar on one side.

5. 5

   When the Cake is done pull out of the over and quickly flip the cake over onto the powdered dishtowel (length of dishtowel not width). Carefully peel off wax paper. Begin to roll the dish towel.

6. 6

   Cool Cake in dishtowel for approximately 1 hour.

7. 7

   Mix together Filling ingredients.

8. 8

   After cake is completely cooled unroll the cake and ice the cake with the filling. Roll the cake back up (without the dishtowel) and cut in half. Roll both sections in plastic wrap and place in the refrigerator for 1 hour before serving.