HOMEMADE PUMPKIN ROLL
Pumpkin roll sponge cake ▢ 3 eggs ▢ 1 C sugar ▢ 2/3 C pumpkin ▢ 3/4 C flour ▢ 1 tsp baking powder ▢ 1 tsp ginger ▢ 1 tsp nutmeg ▢ 1/2 tsp cloves ▢ 1/2 tsp salt ▢ 2 tsp cinnamon Cream Cheese Filling ▢ 2 C powder sugar ▢ 8 oz Cream Cheese ▢ 1/4 C Butter ▢ 1/2 tsp Vanilla
Sift flour, sugar and seasonings, and baking powder in a large bowl. Add eggs and pumpkin. Mix until combined.
Pour and smooth evenly into a standard sized sheet pan lined with parchment paper. Bake at 375 degs for 12 mins.
While cake is still warm and sprinkle a light layer of powder sugar over. Invert on to clean tea towel and roll up. Let cool until room temperature or in refrigerator.
Cream together butter and cream cheese at room temp, add in vanilla and powder sugar. Beat all ingredients till creamy and smooth.
When cooled spread cream cheese filling evenly over inverted cake. Gently roll cake.
Place on large platter and sprinkle with powder sugar. Refrigerate and serve chilled.