Another pumpkin recipe? YES!
I buy pumpkin puree in big cans and I really don't want to waste any of the deliciousness. So here we go!
Pumpkin Roll with Cream Cheese Filling (Modified from Libby's recipe)
1. Preheat oven to 375 degrees. Grease 15x10-inch jelly-roll pan. (Mine was 18x13. Worked just fine.) Line with wax paper, and grease and flour paper.
2. Combine flour, baking soda and baking powder, spices and salt in a small bowl. Beat eggs and sugar in a large mixing bowl until thick and light colored. Beat in pumpkin. Carefully stir in flour mixture. Spread evenly into prepared pan.
3. Bake for 13 to 15 minutes or until top of cake springs back when touched. Let cool in pan for 5 minutes. Turn cake over onto some wax paper sprinkled with powdered sugar. Carefully peel off top paper (the one that was lining the pan. Cover with a new piece of wax paper. Roll up cake and papers together, starting with narrow end. Cool on wire rack.
4. Beat cream cheese, butter, vanilla and powdered sugar together in a small mixing bowl. Place in the fridge to thicken a bit while cake is cooling. Carefully unroll cake and remove top paper. Spread filling over cake. Reroll cake while removing bottom paper at the same time. Wrap in plastic wrap and refrigerate at least for one hour. Sprinkle with powdered sugar before serving.
Note: My friends and I agreed that there was too much filling. Half of the filling would probably be enough for one cake roll. Use the other half for another one another day. You can also freeze the finished roll. Just wrap it in plastic wrap and aluminum foil once completely cooled. Then pull out and let defrost in refrigerator. I hear they keep quite well for a week or two. Cutting the roll is easiest when completely cooled, or slightly frozen.
Also, the cake roll was definitely tastier the next day. So, so yummy...