Pumpkin Roll ~ 

This was the featured Recipe in the Sadie Hoffmiller book by the same name. It's easier to make than it looks and an instant crowd pleaser. Happy Fall!

Ingredients:
Cake:                                                                Filling:
3 eggs                                                               1 8 oz. package cream cheesed (softened)
1 cup granulated sugar                                 1/4 cup butter (softened)
1 cup canned pumpkin                                 1 cup powdered sugar
1 tsp baking powder.                                     1/2 teaspoon vanilla
1 cup all purpose flour
1/2 teaspoon salt
1/2 teaspoon ground Nutmeg
1 teaspoon ground ginger
2 teaspoons ground cinnamon

Cake:
*Preheat oven to 350 degrees.
*Grease an 11 x 15-inch jelly roll pan and line the bottom with parchment, wax paper, or a silicone baking mat. (the cake will stick to the pan otherwise since it's such a thin layer.)
*In a medium-sized mixing bowl, beat the eggs.
*Add sugar; mix well.
*Add pumpkin; mix well.
*Add the rest of the ingredients; mix well.
*Pour batter into prepared jelly roll pan (mixture will be thick). Smooth out as evenly as possible. 
*Bake 20 minutes
*While cake is baking, spread out a large dishtowel or flour-sack towel on the counter, sprinkle with 1/4 cup powdered sugar. After removing the cake from the oven, immediately turn cake out onto the sugar-coated towel. Remove parchment paper. Roll the cake and the towel up together the long way and put the towel-rolled cake on a cooking rack. Let cool at least 30 minutes. 

Filling: 
*Beat cream cheese until smooth.
*Add butter and beat until smooth. 
*Add powdered sugar and vanilla; mix well. 

Assembly:
*When cake has cooled at least 30 minutes, carefully unroll it from the towel, (it might crack, there's nothing you can do about that.)
*Spread with room-temperature cream cheese filling.
*Re-roll cake without the towel.
*Cover and refrigerate at least 1 hour before serving (I usually cut it in half to make it easier to work with.)

To serve: Slice into 1 inch slices.

To Freeze: Cut finished roll in half, wrap each roll tightly in aluminum foil. Store for up to 2 months. 

​Makes approximately 14 servings. 

Delicious to eat straight from the freezer!