Pumpkin Rolls
-Amy Berry Kansas Carts & Customs
Pumpkin Rolls
1 cup granulated sugar
3/4 cup flour
1 teaspoon baking powder
2 3/4 teaspoons, divided
1/8 teaspoon salt
3 eggs beaten
3/4 cup canned pumpkin
2 tablespoons confectioners' sugar
1 package (8 ounces) cream cheese softened
1 cup confectioners' sugar
3 tablespoons butter softened
1 teaspoon vanilla extract
Confectioners' sugar
Preheat oven to 350°F. Butter a 15x10x1-inch baking pan. Line the pan with wax or parchment paper leaving a bit hanging off the edges. Spray the paper with pan spray or butter it. Mix granulated sugar, flour, baking powder, 2 teaspoons of the pumpkin pie spice, and salt in a large bowl. Stir in eggs and pumpkin until well blended and smooth. Spread evenly in the prepared pan.
Bake for 15 to 20 minutes or until a toothpick inserted in the center comes out clean. Slide the paper off of the pan. Let it cool a bit enough that you can touch it and then roll up the cake jelly-roll style. Cool the cake completely.
Mix cream cheese, 1 cup confectioners' sugar, butter, vanilla, and the remaining 3/4 teaspoon pumpkin pie spice in a medium bowl until well blended and smooth. Unroll the cake. Spread cream cheese mixture evenly over the cake. Separate the cake from the short edge of the paper and roll up placing it seam-side down. Wrap it in Saran Wrap and refrigerate at least one hour.
Sprinkle cake with additional confectioners' sugar using a sifter just before serving.
Hint: You can freeze them and eat them all year!