Best Pumpkin Roll Ever.

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

• 1 cup sugar
• 3/4 cup all-purpose flour
• 1 teaspoon baking powder
• 1 tablespoon ground cinnamon
• 1/8 teaspoon nutmeg
• 1/8 teaspoon ground cloves
• 1 pinch salt
• 1 pinch ground ginger
• 3 large eggs, beaten to blend
• 2/3 cup canned solid-pack pumpkin
• 2 tablespoons powdered sugar
• 1 (8 ounce) package cream cheese, room temperature
• 1 cup powdered sugar
• 2 tablespoons unsalted butter, room temperature
• 1 teaspoon vanilla extract
• powdered sugar

Recipe

• 1 preheat oven to 375°f.
• 2 butter 13x9x5/8-inch jelly roll pan.
• 3 line pan with waxed paper; butter paper.
• 4 mix first 8 ingredients in large bowl.
• 5 mix in eggs and pumpkin.
• 6 pour batter into prepared pan, spreading evenly.
• 7 bake until tester inserted into center of cake comes out clean, about 15 minutes.
• 8 lay kitchen towel on work surface; dust with 2 tablespoons powdered sugar.
• 9 cut around pan sides to loosen cake. turn out cake onto sugared towel, waxed-paper side up.
• 10 fold 1 side of towel over 1 long side of cake, then roll up cake jelly roll style.
• 11 cool cake.
• 12 combine cream cheese, 1 cup powdered sugar, butter and vanilla in medium bowl; beat to blend.
• 13 unroll cake; leave on towel.
• 14 peel off paper.
• 15 spread cream cheese filling evenly over cake.
• 16 using towel as, roll up cake and place seam side down on platter. trim ends of cake.
• 17 dust cake with powdered sugar.
• 18 (can be prepared 1 day ahead. cover and refrigerate.).
• 19 cut cake crosswise into 1-inch-thick slices and serve.