Pumpkin Cake Roll

We were expecting company today, I was to meet a relative for the first time . . So I wanted something delicious, but since I am a baker I wanted something other than what I bake at work :) Plus I have TONS of pumpkin this year. So I decided to try this recipe to test it . . . It was delicious, easy and so handy that it can be made ahead. I made a double batch and have one in the freezer for an emergency dessert :)

I also tweeked the recipe by sprinkling chopped nuts and dried cranberries over the filling before rolling it up. YUMMY!

Notes: You do not need to roll the cake up in a towel, as long as you do not over-bake it. Be sure to line the pan with baking paper. Enjoy :) 

 

 

 

 

 

 

  

 

Ingredients

• 3 eggs, separated
• 1 cup sugar, divided
• 2/3 cup canned pumpkin
• 3/4 cup all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/8 teaspoon salt
• FILLING:
• 1 package (8 ounces) cream cheese, softened
• 2 tablespoons butter, softened
• 1 cup confectioners' sugar
• 3/4 teaspoon vanilla
• Additional confectioners' sugar, optional

To see the instructions click on this LINK