Desserts:

Pumpkin Roll

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Ingredients

1/4 cup powdered sugar
3/4 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon salt
3 large eggs
1 cup granulated sugar
2/3 cup pumpkin
1 cup chopped walnuts
Cake filling:
1 package (8 ounces) cream cheese, softened
1 cup sifted powdered sugar
6 tablespoons butter or margarine
1 teaspoon vanilla
Extra powdered sugar for sprinkling, optional

Instructions

Preheat oven to 375 degrees. Grease a 15x10-inch jellyroll pan. Line with wax paper. Grease and flour paper. Sprinkle a clean, thin, cotton kitchen towel with powdered sugar. Combine flour, baking powder, baking soda, cinnamon, cloves and salt in a small bowl. Beat eggs and sugar in large mixing bowl until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared pan. Sprinkle with nuts. Bake for 13-15 minutes or until top of cake springs back when touched. Immediately loosen and turn cake onto prepared towel. Carefully peel off paper. Roll up cake and towel together, starting with narrow end. Cool on wire rack. For filling, beat cream cheese, powdered sugar, butter and vanilla extract in small mixing 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, if desired.

Sheila Schultz
Hillsdale