CLASSIC PUMPKIN ROLL

Cinnamon and cloves add the spice to this pumpkin sheet cake, topped with cream cheese frosting and rolled into a festive log.

Fall is finally in the air and I’m in the mood for pumpkin. Have you been getting some cooler weather in your neck of the woods too? I’m in Georgia and boy has it been a hot summer. The last few days, it’s gotten down to the 50s at night and up in the 70s during the day. Just heavenly!

This Classic Pumpkin Roll isn’t an original recipe but has been in my recipe box for years, waiting for me to make it. The first time I tried this cake was back in 2010 when I went to an after work-out brunch hosted by my Jazzercise instructor, Cathy. She invited everyone to come over after our Saturday morning class and bring a dish to share.

Ingredients

• For the cake
• 3-4 tablespoons powdered sugar
• 3/4 cup 115g all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground cloves
• 1/4 teaspoon salt
• 3 large eggs room temperature
• 1 cup 225g granulated sugar
• 2/3 cup 175g canned pumpkin
• For the filling
• 1 package 8oz/227g cream cheese, softened
• 1 cup 125g powdered sugar
• 6 tablespoons 84g butter, softened
• 1 teaspoon vanilla extract
• More powdered sugar for garnish if desired

Instructions

1. For cake: Preheat oven to 375° F. Grease a 13x18-inch half sheet pan; line with parchment paper. Grease and flour paper. Sprinkle a thin, cotton kitchen towel with the 3-4 tablespoons of powdered sugar.
2. Combine flour, baking powder, baking soda, spices and salt in small bowl. Beat eggs and sugar in larger mixer bowl until thick and pale yellow in color. Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared pan.
3. ..................................

for full recipes please see : www.momlovesbaking.com

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