Pumpkin Roll with Cream Cheese Filling

Ingredients:

• 3 Good Nature Eggs
• 1 cup Ginger Evans Granulated Sugar
• 2/3 cup Ginger Evans 100% Pure Pumpkin
• 3/4 cup Ginger Evans All-Purpose Flour
• 1 tsp. Ginger Evans Baking Powder
• 2 tsp. Marcum Ground Cinnamon
• 1 tsp. Marcum Ground Ginger
• 1/2 tsp. Marcum Ground Nutmeg
• 1/2 tsp. Marcum Salt
• 8 oz. Coburn Farms Cream Cheese, softened
• 4 Tbsp. Coburn Farms Butter, softened
• 1 cup Ginger Evans Powdered Sugar
• 1 tsp. Marcum Vanilla Extract

Directions:

1. Preheat oven to 375°F. Line a 10 x 15-inch jelly-roll pan with parchment paper and lightly grease parchment.
2. Beat eggs and granulated sugar in a large bowl until thick and pale. Mix in pure pumpkin.
3. Whisk flour, baking powder, cinnamon, ginger, nutmeg, and salt in a separate bowl.
4. Fold dry ingredients into pumpkin mixture until combined. Spread batter evenly in prepared pan.
5. Bake 12–15 minutes, or until cake springs back when lightly touched.
6. Dust a clean kitchen towel with powdered sugar. Turn hot cake onto towel and remove parchment.
7. Starting at a short end, roll cake and towel together. Cool completely, about 60 minutes.
8. Beat cream cheese, butter, 1 cup powdered sugar, and vanilla until smooth.
9. Unroll cooled cake. Spread filling evenly over cake, leaving a 1/2-inch border. Reroll without towel.
10. Wrap roll and refrigerate at least 30 minutes. Dust with powdered sugar before slicing.

Recipe tips:

• Roll cake while hot to help prevent cracking.
• Chill the filled roll before slicing for cleaner pieces.
• Wipe knife between cuts for neat slices.
• Serve with World's Fair or Crown Creamery Ice Cream