This months theme was baking with pumpkin or squash. I chose to make a pumpkin roll. A delicious pumpkin cake rolled up and filled with sweetened cream cheese. This dessert is always a hit and I personally think it would be divine with ice cream rolled up inside.
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 ppumpkin puree
1 cup walnuts (optional)
For the Filling
1 package (8 oz.) cream cheese
1 cup powdered sugar
6 tablespoons butter
1 teaspoon vanilla extract
Powdered sugar (optional for decoration)
To make the cake: 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. (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.
Make the filling: beat cream cheese, 1 cup powdered sugar, butter and vanilla extract in small mixer bowl until smooth.
Assemble the cake: 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.