Delicious Pumpkin Roll

Hello there!! I have yet another yummy autumn recipe for you guys! This time, it is a pumpkin roll! I made my first pumpkin roll last week, and, although I didn't roll it tight enough, it still tasted very yummy. I got the recipe from landolakes.com and I loved it. Hope you guys enjoy it! Happy Eating! :) 

                        Delicious Pumpkin Roll 

         

      Pumkin Roll:

                3/4 cup all-purpose flour

                1/2 teaspoon baking powder

                1/2 teaspoon baking soda 

                1/2 teaspoon cinnamon

                1/2 teaspoon cloves

                1/4 teaspoon salt

                3 eggs

                1 cup sugar

               2/3 cup pumpkin

      

      Icing:

               1 8-oz package of cream cheese (softened) 

               1 cup sifted powdered sugar

               6 Tablespoons butter (softened)

               1 teaspoon vanilla

          

                extra powdered sugar (optional) 

Preheat the oven to 375*.

Combine the flour, baking powder, baking soda, cinnamon, cloves, and salt in a large bowl, and set aside. 

In a medium bowl, combine the eggs and sugar, then mix in the pumpkin. Add it to the flour mixture. 

Pour into a greased and parchment paper lined jellyroll pan and bake for 13-15 minutes. (mine was done within 13 minutes, but baking times may differ.) 

Once it is done, immediately transfer to a clean kitchen towel sprinkled with powdered sugar. Carefully roll it up, starting form the short side. (another thing, I also rolled it up the wrong way!) Place it on a wire rack and cool it completely. (about one hour) 

Meanwhile, for the icing, mix together the powdered sugar, butter, cream cheese, and vanilla in a medium bowl until well combined. Keep it refrigerated until you use it. 

Once the roll is cooled, unroll it and spread the icing over the whole thing, then re-roll it. If you want, you can sprinkle it with powdered sugar to make it look prettier, but I didn't. Yum, yum!! 

Note from Nutmeg: The recipe says to grease and flour the parchment paper to keep it from sticking, but I didn't and it turned out fine. You can do that if you feel more comfortable with it, though. :)