Pumpkin Cake Roll

I am all about pumpkin right now. I really love the flavor that it gives to desserts, or breakfast....as in the french toast a couple weeks ago. I decided to put it in a cake roll this time. Phil and I went over to his parents house for dinner last night and I said I would bring dessert. I have made a cake roll before but it wasn't near as good as this one. I tried a red velvet one a while ago.  It is kind of a scary dessert to make because the cake can easily crack in the rolling process. I learned last time that you do not want to let it rest to long because it starts to dry out and it will crack. I also put this one in the freezer over night and it just changed the way the cake came out. It was awesome. It was super moist and it held together really nice. Everyone loved it!

Pumpkin Cake Roll
Taste of Home

3 eggs, separated
1 cup sugar, divided
2/3 cup canned pumpkin
3/4 cup flour
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/8 teaspoon salt

Filling:
1 8oz package cream cheese, softened
2 tablespoons butter, softened
1 cup confectioners sugar
3/4 teaspoon vanilla extract

Preheat oven to 375.

Line a 15 x 10 x 1 baking pan with waxed paper. Grease paper and set aside.

In a large bowl beat egg yolks on high until thick. Gradually add 1/2 cup sugar and pumpkin. Beat on high until sugar is almost dissolved.

In a separate bowl beat egg whites until soft peaks form. Gradually add remaining sugar and beat until stiff peaks form.

Combine flour, baking soda, cinnamon and salt. Gently fold into pumpkin mixture.

Spread into prepared pan.

Bake for 12-15 minutes until cake springs back.

Cool for 5 minutes.

Turn cake onto a kitchen towel dusted with confectioners sugar. Gently peal off wax paper. Roll up cake in the towel jelly roll style starting with short side. Cool completely.

In a small bowl beat the cream cheese, butter, confectioners sugar and vanilla until smooth.

Unroll cake and spread with filling evenly within 1/2 inch of edge. Roll up cake again.

Cover and freeze until firm.

Remove from freezer 15 minutes before cutting.

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This recipe is linked on:  Foodie Friends Friday,  Foodie Friday, Full Plate Thursday, Link it up Thursday, Creative Thursday, Fantastic Thursday,Show and Tell Saturday, Strut Your Stuff Saturday, Foodie Friday, Kitchen Fun with my 3 Sons, Weekend Potluck, Mix it Up Mondays, Melt in your Mouth Mondays, On the Menu Monday,  Makin You Crave Monday,  Tempt My Tummy Tuesday, Totally Tasty Tuesdays, Tasty Tuesday Party, Talent Show Tuesdays , Wednesday Extravaganza