Pumpkin Roulade with Cream Cheese Frosting

Pumpkin RouladeYIELD = 1 log 12 slices

INGREDIENTS         

  •  Sugar 1 cp.
  • Flour ¾ cp.
  • Baking powder  1 tsp.
  • Cinnamon  1 tsp.
  • Ginger ½ tsp.
  • Cloves  ¼ tsp.
  • Salt pinch
  • Eggs 3
  • Can pumpkin  2/3 cp.

 

DIRECTIONS:

  1. Preheat oven to 350 degrees. Line pan with parchment and spray.
  2. Mix first 7 ingredients in bowl. Mix eggs with pumpkin and add to dry.
  3. Pour in prepare pan spread evenly and bake till tooth pick comes out clean about 15 mins.
  4. Lay kitchen towel down sprinkle powder sugar over towel.
  5. While cake is still hot roll up in the towel and allow to cool.
  6. Once cool fill with icing and cover with icing.

 

ICING:

  • 8 oz. Cream cheese
  • 1 cp. powder sugar
  • 2 Tbls. Butter soften
  • 1 tsp. Vanilla
  • ½ finely chopped walnuts