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The best pumpkin roll ever created filled with a deliciously smooth cream cheese icing. It’s perfect for Fall days!
For Cake: Preheat oven to 375 degrees F. Grease a 17 x 11 jelly-roll pan. Line with wax paper; grease and flour paper. Sprinkle a thin, cotton kitchen towel with powdered sugar.
In a bowl combine: flour, baking powder, baking soda, cinnamon, cloves and salt.
In a separate bowl mix the eggs and white sugar until thick. Beat in the canned pumpkin. Stir into the flour mixture. Spread evenly into prepared pan.
Bake for 13 minutes or until top of cake springs back when touched. Immediately turn cake onto prepared towel. Slowly peel off the wax paper. Roll the cake up in the towel, starting with narrow end. Cool on a wire rack.
For the filling: Beat cream cheese, butter, powdered sugar, and vanilla in a bowl until smooth. Unroll cake and remove towel. Spread cream cheese filling over cake. Reroll cake. Store in a container with a lid. Keep refrigerated.
If you can refrain from eating the deliciousness of this roll right away it’s better when it’s been refrigerated for at least an hour. Sprinkle with powdered sugar before serving, if you like.