Aunt Christine’s Pumpkin Roll

Cake Ingredients:

3 eggs

1 cup sugar

3/4 cup pumpkin

3/4 cup all-purpose flour

1 teaspoon baking powder

1/2 teaspoon salt

1/2 teaspoon nutmeg

1 teaspoon ginger

2 teaspoons cinnamon powdered sugar (needed for a towel, to keep the cake from sticking)

Cream Cheese Filling Ingredients:

1 cup powdered sugar

1 8-ounce package of cream cheese, softened

4 tablespoons butter

1 teaspoon vanilla extract

Powdered sugar for topping

Preheat oven to 375 F. In a large bowl, mix together eggs, sugar & pumpkin. In a separate bowl, mix flour, salt, baking powder, cinnamon, ginger, and nutmeg. Add the egg mixture to the flour mixture and stir until well blended. . Spray a 10 1/2″ by 15″ non-stick cookie sheet with cooking spray. Pour the batter onto the cookie sheet, spread evenly. Bake 12-15 minutes or until a toothpick inserted into the center comes out clean. Prepare a clean non-terry kitchen towel by sprinkling heavily with powdered sugar. After baking, turn the cookie sheet onto the towel, the cake should slide out onto the towel. Starting at one end, roll up the cake into the towel. Cool 30-40 minutes. For the filling, stir together the cream cheese, powdered sugar, vanilla and butter. Mix well. After the roll has cooled, unroll it and spread the filling evenly. Roll back up without the towel. Wrap in foil or plastic wrap and refrigerate for at least an hour, or until filling is firm. Sprinkle with powdered sugar before serving



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