Pumpkin Roll

It's that time of year when I start making my pumpkin roll for the holiday dinners. It has become a staple for Thanksgiving and Christmas. My downfall is eating the edge before I serve it. Of course I have to make sure it taste good enough to serve for my family and friends. :-)
This recipe is very simple. Once you get the rolling technique down it is a breeze. Pumpkin Roll Ingredients:
1 cup sugar 3 eggs
2/3 cup pure pumpkin
3/4 cup all-purpose flour
1/2 teaspoon salt
1 teaspoon baking powder
1 1/2 teaspoon cinnamon
1/2 teaspoon pumpkin spice
1 teaspoon ginger
1/2 teaspoon nutmeg
Preheat your oven to 350'. Lightly grease and flour a baking sheet pan. In a large mixing bowl beat the eggs one a time while slowly adding the sugar until well blended. Add your remaining ingredients and mix well. Pour your mixture onto the baking sheet pan. Spread the mixture evenly.
Bake for 15 minutes. Let cool completely.
Filling Ingredients:
1 cup confectioners sugar
8 ounce softened cream cheese
1/2 cup softened butter
1/2 teaspoon vanilla extract
Using a mixer, I first cream the cream cheese until smooth. Add the butter and vanilla and slowly mix in the confectioner sugar. Your mixture should be creamy, firm, and not runny. Spread your filling mixture evenly over the roll.
Now you can roll the pumpkin roll. I try to be very quick with it, at a steady pace, and keep the roll right. I tightly wrap the pumpkin roll in plastic wrap and set in the fridge for a few hours or even over night to let the shape set.
When you are ready to slice the pumpkin roll, I like to use a long sharp knife and a tall glass of hot water. I dip my knife into the hot water for a few seconds and then wipe off the water. Carefully slice the pumpkin roll. This technique prevents your knife from getting globs of pumpkin roll on it and will make a nice clean cut. I dip my knife in the hot water about every 2 slices or when needed.
Please enjoy! :-)