ANNIE’S PUMPKIN ROLL

Dry Ingredients:

1 Pumpkin Roll-

• 1 cup flour
• 1 tsp baking powder
• 1/2 tsp salt
• 2 tsp cinnamon
• 1 tsp ginger
• 1/4 tsp cloves

2 Pumpkin Rolls-

• 2 cups flours
• 2 tsp baking powder
• 1 tsp salt
• 4 tsp cinnamon
• 2 tsp ginger
• 1/2 tsp cloves

Wet Ingredients:

1 Pumpkin Roll-

• 3 eggs
• 1 tsp vanilla extract
• 1 cup sugar
• 2/3 cups pumpkin puree

2 Pumpkin Rolls-

• 6 eggs
• 2 tsp vanilla
• 2 cups sugar
• 1 2/3 cups pumpkin puree

Filling ingredients:

1 Pumpkin Roll

• 8 oz. cream cheese at room temperature
• 4 tbsp butter at  room temperature
• 1 cup powdered sugar
• 1 tsp vanilla extract

Powdered sugar for afterwards

Instructions:

Preheat oven to 375 degrees F.

Prepare filling at set aside.

Beat eggs until frothy (the more air, the better).

Mix dry ingredients, sift together and set aside.

Beat pumpkin and sugar together, slowly add whipped eggs and then flour mixture.

Spread thinly onto greased, parchment papered 10×15 jelly roll pan.

Bake at 375 degrees F for 15 minutes.

Remove from pan by flipping upside down onto powdered sugared surface.

Carefully remove the parchment paper and roll up into dish towel.

Refrigerate to cool for 30 minutes.

Unroll and fill with filling. Reroll and chill until ready to serve in slices.

Photo credit: Getty Images/iStockphoto