Pumpkin Roll

I'm not a big fan of pumpkin but this is a very good dessert for the cold nights of winter and the holidays.

Pumpkin Roll

¼ cup confectioner sugar approximately to dust cloth with

¾ cup plain flour

½ teaspoon baking powder

½ teaspoon baking soda

½ teaspoon cinnamon

½ teaspoon nutmeg

¼ teaspoon salt

3 large eggs

1 cup sugar

2/3 cup canned unseasoned pumpkin

1 cup chopped pecans

Filling:

1-      8 oz. package of cream cheese at room temperature

1 cup confectioner sugar

7 tablespoons butter room temperature

1 teaspoon vanilla

Confectioner sugar to dust top with

Preheat oven to 375 degrees Grease jelly roll pan and line with wax paper. Grease and flour paper. Sprinkle a thin cotton towel with confectioner sugar. Use adequate amount to cover towel so the cake will not stick when rolled.

Combine flour, baking powder, baking soda, cinnamon, nutmeg, and salt in small bowl. Beat eggs and sugar in large mixing bowl until thick. Beat in pumpkin. Stir in flour mixture and spread into jelly roll pan. Sprinkle with nuts.

Bake 11 to 13 minutes or until top of cake springs back when touched. May take longer depending on type of pan used. Test for doneness at 11 min.

Turn out immediately onto cotton towel covered with confectioner sugar. Remove wax paper. Roll up cake in towel starting with small end. Place on cooling rack.

Beat cream cheese and 1 cup confectioner sugar, butter and vanilla until smooth. Unroll cake and spread with cream cheese mixture. Reroll cake without towel.  Wrap with plastic wrap and refrigerate for 2 hours or overnight. Sprinkle with confectioner sugar when ready to serve.