Holiday Pumpkin Roll

Wish I could take credit for this one, but this is a recipe straight out of the Kitchen Aid Instructions Manual. Still, it is a win win dessert during the holidays so I am posting. Impress your friends and family with this very easy to make Pumpkin Roll with Cream Cheese Filling.

When I can't get the best pumpkin roll ever from Auntie Jackie, this is the best substitute!

BRENDA'S PUMPKIN CAKE ROLL

Ingredients

3 eggs

1 cup sugar

2/3 cup pumpkin

3/4 cup all-purpose flour

1 teaspoon baking powder

2 teaspoons cinnamon

1/2 teaspoon nutmeg

1 teaspoon ground ginger

Cream Cheese Filling

1 package(8 oz) cream cheese(don't try to be healthy! Use the real thing!), softened

4 teaspoons butter

1/2 teaspoon vanilla

1 cup powdered sugar

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Place eggs in bowl. Attach bowl and flat beater. Turn to Speed 6 and beat 1 minute. Continuing on Speed 6, gradually sprinkle in sugar and beat for 4 minutes. Reduce to Stir Speed and add pumpkin. Stop and scrape bowl.

Combine flour, baking powder, cinnamon, nutmeg, and ground ginger. Turn to Stir Speed and gradually add flour mixture to egg mixture, about 1 minute.

Line 9 X 13 X 3/4 inch jelly roll pan with waxed paper and grease well. Pour mixture into pan and bake at 375 degrees for 12 to 13 minutes. Remove from oven and immediately turn onto a towel sprinkled with powdered sugar. Remove waxed paper and roll cake and towel together; cool completely.

When cool, unroll cake and spread with CREAM CHEESE FILLING. Reroll and sprinkle with powdered sugar.

Yield: Nine 1-inch servings.

CREAM CHEESE FILLING

Place all ingredients in bowl. Attach bowl and flat beater. Turn to Speed 4 and beat until thoroughly combined, about 2 minutes.

ENJOY!