If you think rolling cakes isn't for you, don't be intimidated- it's really not hard! Of course, you could always just put the cream cheese frosting on the pumpkin bars. But for some reason, food that is rolled just tastes so much better.
Pumpkin Roll
3/4 c. all-purpose flour
1/2 t. baking powder
1/2 t. baking soda
1 t. ground cinnamon
1/4 t. ground cloves
1/4 t. nutmeg
1/4 t. salt
3 large eggs
1 c. granulated sugar
2/3 c. pumpkin
Filling:
1 pkg. (8 oz.) cream cheese, at room temperature
1 c. powdered sugar, sifted
6 T butter or margarine, softened
1 t. vanilla extract
Powdered sugar (optional for decoration)
Preheat oven to 375° F. Grease 15 x 10-inch jelly-roll pan; line with wax paper. Grease and flour paper. Sprinkle a thin, cotton kitchen towel with powdered sugar (linen, don't use terry cloth).
Combine flour, baking powder, baking soda, cinnamon, cloves, nutmeg and salt in small bowl. Beat eggs and granulated sugar in large mixer bowl until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared pan.
Bake for 13 to 15 minutes or until top of cake springs back when touched. Immediately loosen and turn cake onto prepared towel. Carefully peel off wax paper. Roll up cake and towel together, starting with narrow end. Cool on wire rack. (Be sure to put enough powdered sugar on the towel when rolling up the cake so it will not stick.)
For the filling; beat cream cheese, 1 cup powdered sugar, butter and vanilla extract in small mixer bowl until smooth. Carefully unroll cake (after completely cooled). Spread cream cheese mixture over cake. Reroll cake. Wrap in plastic wrap and refrigerate at least one hour. Sprinkle with powdered sugar before serving, if desired.
