This year I decided to use a recipe from Michael's aunt. This is by far the best pumpkin roll I have ever had! There is the right amount of spice to the roll and the filling is cream cheese wonderfullness!! Please try this recipe the next time you are in the mood for a pumpin roll. You will not be disappointed. Enjoy!!
Pumpkin Roll with Cream Cheese Filling
Printer friendly recipe
Source: adapted from The Pine Bluff Commercial
3 eggs, well beaten
1 cup sugar
2/3 cup pumpkin
1 tablespoon lemon juice
3/4 cup flour
1 teaspoon baking powder
2 teaspoons cinnamon (I used a little less of this)
1/2 teaspoon ginger (I used a little less of this)
1/2 teaspoon nutmeg (I used a little less of this)
1/2 teaspoon salt (I used a little less of this)
1 cup nuts, chopped (I omited these)
Grease and flour pan. Whip eggs until thick and foamy about 5 minutes. Add sugar gradually to eggs. Fold in pumpkin and lemon juice. Sift together, add dry ingredients and fold into egg mixture beating just until batter is smooth. (You may use electric mixer on low speed.)
Pour into pan spreading batter to corners. Bake 15 minutes at 375 degrees or until springs back when touched lightly. Immediately loosen cake from edges of pan; invert on towel sprinkled with powder sugar. While hot, roll cake and towel from narrow end, cool completely, when cool add cream cheese filling.
Cream Cheese Filling
1 package (8 oz) cream cheese, softened
1/4 cup butter, softened
1 cup powder sugar
1 teaspoon vanilla
Cream cheese and butter together until blended. Add sugar and vanilla, mix well. Reserve 1 cup icing for decorating. Unroll cake, remove towel adn spread remaining filling inside. Roll up cake, wrap in waxed paper then foil. Refrigerate until filling sets before decorating. Slice and serve.