This is for Maggie in the 11/4/09 newsletter who requested pumpkin roll recipes. This is always a hit.
Robbie IN

Pumpkin Cream Cheese Roll

3 eggs
1 cup sugar
2/3 cup canned pumpkin
1 teaspoons baking soda
1/2 teaspoon allspice
1 teaspoon cinnamon
1/4 teaspoon cloves
1/2 teaspoon nutmeg
3/4 cup flour

Filling:
1 (8 ounce) package cream cheese, softened
4 tablespoons butter, softened
1 cup powdered sugar
1 teaspoon vanilla

In a large bowl, beat eggs and sugar. Beat in remaining cake ingredients. Grease a 10"x15" jelly roll pan. Line pan with waxed paper, then grease and lightly flour the waxed paper. Pour batter
into the pan and spread evenly. Bake at 350F for 15 minutes. The cake will cook fast so watch carefully to avoid burning the edges.

While cake is baking, sprinkle powdered sugar heavily over a kitchen towel, using a sieve or sifter. Turn hot cake onto the towel. Remove waxed paper. Trim off burnt or crusty edges. Sprinkle more powdered sugar over the hot cake and quickly roll up with towel inside. Let
cake cool completely, about 30 minutes.

Meanwhile, prepare filling by beating together all ingredients until smooth and creamy. Unroll cooled cake and spread with the filling mixture. Roll up cake with filling on the inside. Wrap in waxed paper

and then foil. Refrigerate or freeze. To serve, slice cake about 1/3 inch thick and sprinkle with powdered sugar. The cake cuts best when still slightly cool from the refrigeration.

Robbie In

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http://www.nancyskitchen.com