Pumpkin Cream Cheese Cake Roll

For the cake:

• 3 eggs

• 1 cup sugar

• 2/3 cup pumpkin

• 1 tsp vanilla

• ¾ cup flour

• ½ tsp baking powder

• ½ tsp baking soda

• 2 tsp cinnamon

• 1 tsp ginger

• ½ tsp nutmeg

• ¼ tsp cloves

• ½ tsp salt

For the filling:

• 8 oz cream cheese, room temperature

• 6 tbsp butter, room temperature

• 1 cup confectioner’s sugar

• 1 tsp vanilla

Instructions:

1. Preheat oven to 350 degrees. Grease a 10” x 15” baking sheet and line with parchment paper.

2. In a medium bowl sift together flour, baking powder, baking soda, spices and salt.

3. In a large bowl combine eggs and sugar, beating until fluffy. Add pumpkin and vanilla and mix until blended. Add flour mixture to egg mixture, stirring until incorporated – do not over stir.

4. Bake at 350 for 12-15 minutes. Immediately turn cake out onto thin dish towel sprinkled heavily with confectioner’s sugar. Carefully peel off parchment. Roll up cake and towel together, starting with the narrow end. Cool on a wire rack.

5. While cake is cooling beat together softened cream cheese and butter. Stir in confectioner’s sugar and vanilla; blend until smooth.

6. Unroll cake and evenly spread filling over it. Carefully roll cake up and cover and chill for at least one hour. Overnight is better.