Dorothy Howell’s Holiday Pumpkin Roll
 
Makes 1 (10-inch-long) cake
Ingredients
  • 1½ cups confectioners’ sugar, divided
  • 3 large eggs
  • 1 cup granulated sugar
  • ⅔ cup solid-packed pumpkin
  • ¾ cup all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon ground cinnamon
  • ½ cup chopped English walnuts (optional)
  • 1 (8-ounce) package cream cheese
  • 2 tablespoons margarine
  • ¾ teaspoon vanilla extract
Instructions
  1. Preheat oven to 350°. Grease a 15x10-inch rimmed baking sheet; line with wax paper. Sift ½ cup (or more) confectioners’ sugar evenly onto a paper towel to cover towel well.
  2. In a large bowl, beat together eggs and sugar with a mixer at medium-high speed until light in color, 2 to 3 minutes. Stir in pumpkin.
  3. In a medium bowl, whisk together flour, baking powder, and cinnamon. Add to pumpkin mixture, stirring until well blended. Spread batter into prepared baking sheet. Sprinkle batter evenly with nuts, if using.
  4. Bake until cake springs back when touched lightly, 10 to 15 minutes. Remove cake from oven and loosen edges with a knife. Turn cake out onto prepared paper towel. Remove wax paper. Beginning on a short end of cake, roll up cake and towel together jelly roll style. Place seam side down on a wire rack and let cool completely.
  5. In another large bowl, beat together cream cheese, margarine, vanilla extract, and remaining 1 cup confectioners’ sugar until smooth and creamy.
  6. Unroll cake and spread with cream cheese filling. Roll cake up again and place seam side down on a serving tray. Cover and refrigerate for at least 2 hours and up to 2 days before slicing; or wrap tightly with plastic wrap, freeze for up to 3 weeks, and let thaw in the refrigerator before serving.
Recipe by TeaTime Magazine at https://teatimemagazine.com/dorothy-howell-sews-together-love-sewing-writing-seams-like-murder/