Pumpkin Cream Cheese Roll

Last night for young women’s (youth night) we had a “letter night.” We got the idea from sugardoodle. You basically choose a letter of the alphabet, and then everything revolves around it. We chose “P” (i’m not sure if the girls went home and told their parents they had a P(ee) party! But I hope not). So, we wore pink, and purple pajamas, and played pictionary and ate pizza and peanut butter cookies (i’m sure you’re getting the idea!) And it was so much fun!!!! The biggest hit of the night was the pumpkin cream-cheese roll, and so I thought I’d share the recipe, since my English friends and family wouldn’t have heard of it before. (For my American friends, it’s the classic libby’s pumpkin recipe).

This was so DELICIOUS! Seriously, I sent the rest to work with my husband today for him & his co-workers, because it’s dangerous having it around here. Here are the ingredients you will need….

For the cake: 
1/4 cup powdered sugar (to sprinkle on towel)
3/4 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon salt
3 large eggs
1 cup granulated sugar
2/3 cup Libby’s pumpkin/pureed pumpkin 
1 cup walnuts, chopped (optional)
For the Filling: 
1 pkg. (8 oz.) cream cheese, at room temperature1 cup powdered sugar, sifted
6 tablespoons butter or margarine, softened
1 teaspoon vanilla extract
Powdered sugar (optional for decoration)

First, preheat your oven to 375° F. Grease 15 x 10-inch “jelly roll pan” (which is a rimmed baking sheet), line with wax paper. Grease and flour paper well. Sprinkle a thin, cotton kitchen towel with powdered sugar.

Combine flour, baking powder, baking soda, cinnamon, cloves and salt in small bowl.
Beat eggs and granulated sugar in large mixer bowl until thick. Beat in pumpkin puree, then stir in the flour mixture.
 Spread evenly into prepared pan. Sprinkle with nuts if desired.

Bake for 13 to 15 minutes or until top of cake springs back when touched. (If using a dark-colored pan, begin checking for doneness at 11 minutes.) Immediately loosen and turn cake onto prepared towel. Carefully peel off paper. Roll up cake and towel together, starting with narrow end. Cool on wire rack. For the Filling:
Beat the cream cheese, 1 cup powdered sugar, butter and vanilla extract in small mixer bowl until smooth. Carefully unroll cake. Spread cream cheese mixture over cake. Reroll cake. Wrap in plastic wrap and refrigerate at least one hour. Sprinkle with powdered sugar before serving, if desired. 

I love this recipe. Usually I try and adapt recipes, or make my own if I can’t find one that’s perfect, but there’s no way to beat this one! I think I am going to have to make one every fall…. which might give me a really good excuse to throw some more fun P(ee) parties!! For my English friends though, you could use this recipe for a fun T(ea) party!

Love, Sarah