Pumpkin Roll
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3/4 c. all-purpose flour
3/4 c. granulated sugar
1 t. baking soda
1 t. ground cinnamon
1/4 + 1/8 t. nutmeg
1/4 + 1/8 t. ground ginger
1/4 t. allspice
1/4 t. ground cloves
1/4 t. salt
2/3 c. canned pumpkin
3 eggs
Cream Cheese Filling (recipe below)
Preheat oven to 350 degrees Fahrenheit. Line 15x10x1 jelly roll pan
with waxed paper. Spray with nonstick cooking spray.
In large food processor bowl, mix dry ingredients thoroughly. Add
pumpkin and eggs, mixing until smooth. Spread evenly in prepared pan.
Bake approximately 15 minutes (DO NOT OVERBAKE). Generously sprinkle
cloth towel with powdered sugar. Invert cake onto towel. Starting
with short side, roll up cake in towel; cool completely on wire rack.
Prepare cream cheese filling. Unroll cake; spread with filling; reroll.
Wrap with plastic wrap; freeze 3 hours or until firm. When ready to
serve, let stand at room temperature 15-20 minutes before slicing.
Makes: 10 servings
VARIATION #1:
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May be served with powdered sugar sprinkled over top of slices.
VARIATION #2:
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May be served with rum sauce lightly drizzled over top of cake slices.
Cream Cheese Filling
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1 pkg. (8 oz.) fat-free cream cheese, softened
1/4 c. granulated sugar
1 t. vanilla (may substitute rum flavoring)
Beat cream cheese until smooth. Add sugar and vanilla, mixing just until
blended.
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