Autumn Pumpkin Roll

Ingredients:

• 1 1/2 Cups All Purpose Flour
• 2 Cups Confectioners Sugar (sifted)
• 2 Cups Sugars (granulated)
• 6 Eggs (large)
• 1 15oz Can Pure Pumpkin
• 2 8oz Philadelphia Cream Cheese (softened)
• 12 TBSP Butter (softened)
• 1 TSP Baking Powder
• 1 TSP Baking Soda
• 1 TSP Cinnamon (ground)
• 1 TSP Cloves (ground)
• 1/2 TSP Salt
• 2 TSP Vanilla Extract

Instructions:

Preheat oven to 375°F. Butter baking shake then place a piece of parchment paper on top and lightly butter the facing side of partch,ent paper too.
With a hand mixer, mix well eggs and add granulated sugar. Slowly add pumpkin puree. Then add flour, baking powder, baking soda, cinnamon, cloves and salt. Even pour batter into a baking sheet. Bake for 12 – 15 minutes.

While baking, dampen one side of your kitchen towel and lightly sprinkle confectioners sugar on top.

Remove from the oven once baked and immediately top with the kitchen towel with the sugar side touching the baked pumpkin. Flip the towel with the baking sheet over to remove the parchment paper. Carefully roll away from you to include the towel. Let cool.

While the pumpkin roll is cooling, with the hand mixer blend the butter confectioners sugar, cream cheese and vanilla together.

Once the pumpkin roll is completely cooked, carefully unroll and fill with cream cheese mixture. Roll. Wrap with wax paper and saran wrap and chill for at least an hour. Remove from the refrigerator and slice in 1/2″ – 1″ slices to serve.

TIPS

• Butting the baking sheet prevents the parchment paper from moving or sliding.
• Do not use the cups of sifted confectioners sugar on the towel. Only requires a few teaspoons extra on the towel.
• Commonly used are Jelly Roll Pans which measure  15″L x 10″W with a 1″ side.
• Frozen slices defrost quickly. Usually by the time we finish 1 cup of hot coffee. Otherwise leave overnight in the refrigerator if preferred.
• I like to cut them, rewrap with wax paper and individually wrap them then freeze them in a ziplock bag.
• I use a Small (13.2”L x 9.25”W) or Medium (15.2”L x 10.2′ W) Baking Sheet.
• Last 2 – 3 months in the freezer.
• Makes for a great autumn breakfast, dessert or snack.
• Sift confectioners sugar before serving if desired.
• These measures are for 2 pumpkin rolls so be sure to divide your batter accordingly.
• Use a basket weave type kitchen towel, something without lint or terry cloth.
• Water bottle evenly sprays water well.
• You may sprinkle chopped walnuts to the sheet pan before baking.