Pumpkin Roll with Cream Cheese Filling
- 3/4 cup all-purpose flour
- 1/2 teaspoon Clabber Girl Baking Powder
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 3 eggs
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1 teaspoon vanilla extract
- 2/3 cup canned pumpkin
- 1 (8 oz.) package cream cheese, softened to room temperature
- 1/2 cup butter, softened
- 1 cup confectioners' sugar, sifted
Preheat oven to 375 degrees F.; prepare a 15x10x1-inch jelly roll pan by spraying generously with cooking spray and lining with parchment paper.
In a large bowl mix the flour, baking powder, baking soda and cinnamon. In a small bowl mix the eggs, sugars, vanilla and pumpkin. Add to flour mixture and beat about 2 minutes, until combined well. Pour into prepared pan and bake for 15 minutes or until cake tests done. Cool in pan on wire rack for 10 minutes. Sift confectioners' sugar on wax paper (or parchment paper); turn out cake onto wax paper and roll up as for jelly roll. Let stand while you mix the filling ingredients.
Filling: in a small bowl with a mixer, beat the cream cheese and butter; add confectioners' sugar. Unroll cake and spread filling evenly throughout. Re-roll cake, wrap in plastic wrap and refrigerate for about 2 hours.