Yet another Fabulous recipe from the fam!  Lynsey makes this roll and the kids like it just as is, so I wrote it out just like she did so I could preserve it.  I love watching kids’ eyes roll back as they take in the flavors.  She makes it special for her husband every year, I absolutely love that!  So, wanted to pass along her tradition.

#madewithlove

Lynsey Lee’s Pumpkin Roll

CAKE

1/4 Cup Powdered Sugar (to sprinkle on towel)

3/4 Cup all-purpose flour

1/2 tsp Baking powder

1/2 tsp Baking soda

1/2 tsp Cinnamon

1/2 tsp Ground cloves

1/4 tsp Sea Salt

3 Eggs

1 Cup Sugar

2/3 Cup Pumpkin  

FOR CAKE:

PREHEAT oven to 375°

Grease 15 x 10-inch pan; line with wax paper. 

Grease and flour paper. 

Sprinkle a thin, cotton kitchen towel with powdered sugar. 

COMBINE 3/4 Cup flour, 1 tsp baking powder, 1/2 tsp baking soda, 1/2 tsp cinnamon, 1/2 tsp cloves and 1/4 tsp sea salt in small bowl. 

Beat 3 eggs and 1 cup sugar in large mixer bowl until thick. 

Beat in 2/3 Cup pumpkin. 

Stir in flour mixture. 

Spread evenly into prepared pan. 

BAKE for 13-15 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. 

FILLING

8 oz Cream Cheese, room temp

1 Cup powdered sugar

6 TBSP Butter, room temp 

1 tsp Vanilla extract

Powdered sugar to dust on finished roll 

FOR FILLING:

BEAT cream cheese, 1 cup powdered sugar, 6 TBSP room temp butter and 1 tsp vanilla extract in small mixer bowl until smooth. 

Carefully unroll cake. 

Spread cream cheese mixture over cake. 

Re-roll cake. 

Wrap in plastic wrap and refrigerate at least one hour. 

Sprinkle with powdered sugar before serving, if desired. 

COOKING TIP:

Be sure to put enough powdered sugar on the towel when rolling up the cake so it will not stick.