Pumpkin Roll

I love pumpkin and with the Holidays quickly approaching, I wanted to make sure I posted my recipe for this family favorite. I made this roll for Thanksgiving last year. It was the first time I had ever had a pumpkin roll rather-less make one but it turned out perfect. There is not a single thing I could have done to it to make it better. I ended up making three rolls before Thanksgiving was over and had requests for it to reappear at Christmas. I've already had people asking about it for this years holidays. This pumpkin roll is a sure crowd pleaser gluten free diet or not. 

Pumpkin Roll

Pumpkin Roll with Cream Cheese Filling

Ingredients

3 Eggs

1 cup Sugar

2/3 cup Pumpkin

1 tsp Lemon Juice

 ¾ cup All –Purpose Flour (Bob’s RedMill All-Purpose GF Baking Flour)

1 tsp Baking Powder

2 tsp Cinnamon

1 tsp Nutmeg

½ tsp salt

Filling

8 ounces Cream Cheese – softened

4 TBSP Butter or Margarine

1 cup Powdered Sugar

½ tsp Vanilla

1. In large bowl, combine eggs and sugar, beating with an electric mixer until thick and light yellow in color. Add pumpkin and lemon juice, mixing until blended.
2. In separate bowl, combine flour, baking powder, spices, and salt. Add to egg mixture, mixing well. Spread batter into greased and/or waxed-paper lined 10x15 inch pan.
3. Bake at 350° for 10-15 minutes, remove from oven. Sprinkle light dusting of powder sugar on over cake. Cool for 15 minutes. Spring additional powdered sugar over cake and place cake on clean kitchen towel sprinkled liberally with powdered sugar. Cool 10 minutes longer. From 10 inch side, roll cake up in towel and set aside.
4. While cake is cooling in towel, prepare the filling. Beat together cream cheese and butter; stir in powdered sugar and vanilla blending until smooth.
5. Unroll cake. Evenly spread filling over cake. Roll up cake (without towel). Wrap in plastic wrap. Cover and chill at least 1 hour before serving.
6. Leftovers are to be refrigerator, roll also freezes well. Enjoy!