This picture pretty much sums my thoughts up exactly.
Pumpkin...what a wonderful gourd it is! I once saw a girl with the name "Punkin" (not a typo), how very fortunate of a name. Cute. I'm sure she's going real far in life, too....with a name like that, how could you not? I think by the end of November, I will be so sick of pumpkin that it will be time to smoothly transistion into Christmas goodies.....great for everyone's figures. I read it somewhere if you eat chocolate fudge 25 out of the 31 days in December that you are guaranteed to lose 9 pounds. I also read somewhere not to believe everything you read. Also, I am known to make stats up. 65% of stats are made up. Anyways, one stat I know that is true is if you are to make this pumpkin roll, you will 100% enjoy it. Like how I did that? Smooth criminal.
For the roll
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 sugar
2/3 cup Pure Pumpkin
For the filling
1 pkg. (8 oz.) cream cheese - at room temperature
1 cup powdered sugar - sifted
6 tablespoons butter - softened
1 teaspoon vanilla
Directions:
For the roll
-Preheat oven to 375°F.
-Grease 15 x 10-inch jelly-roll pan; line with wax paper. Grease and flour paper. 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. Stir in flour mixture.
-Spread evenly into prepared pan. Sprinkle with nuts.
-Bake for 13 to 15 minutes or until top of cake springs back when touched.
-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 (About an hour and 15 minutes)
For the filling
-Beat 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 you wish!
**Be sure to put enough powdered sugar on the towel when rolling up the cake so it will not stick.**
