A delicious pumpkin roll made with a spiced cake filled with a creamy icing, ideal for pumpkin season. This recipe involves baking a cake and rolling it with a cream cheese filling, topped with powdered sugar for decoration.
1: Preheat oven to 375° F.
2: Grease a 15 x 10-inch jelly-roll pan; line with wax paper and then grease and flour the paper.
3: Sprinkle a thin kitchen towel with 1/4 cup powdered sugar.
4: Combine flour, baking powder, baking soda, cinnamon, cloves and salt in a small bowl.
5: Beat eggs and granulated sugar in a large mixer bowl until thick. Beat in pumpkin.
6: Stir in the flour mixture and spread evenly into prepared pan. Sprinkle with nuts.
7: Bake for 13 to 15 minutes or until the top of the cake springs back when touched.
8: Immediately loosen and turn the cake onto the prepared towel, carefully peel off paper.
9: Roll up the cake and towel together, starting with the narrow end. Cool on a wire rack.
10: Beat cream cheese, 1 cup powdered sugar, butter, and vanilla extract in a small mixer bowl until smooth.
11: Carefully unroll the cake and spread the cream cheese mixture over it. Reroll the cake.
12: Wrap in plastic wrap and refrigerate for at least one hour. Sprinkle with powdered sugar before serving, if desired.
