Pumpkin Roll with Cream Cheese Filling

While those experiencing mother nature right now may disagree vehemently, hearing about all the snow makes me miss Utah. Despite the unfortunate and abrupt ending of my stay there, I really, really liked the area, the mountains, and the calmness I felt when I was able to find me time, albeit there wasn't much of that. But, I am no longer there, and thankfully Atlanta has helped me out.

Thanks to the winter solstice, and a high school basketball tournament in no man's land, I felt that same calm last night for the first time since being back. In fact, I posted my FB status as "There is a perfect crescent moon out with a star directly below as if dangling gingerly from a string. Seeing it just made my night." The tournament was in Paulding County, which (without any easy interstate access) might has well be Utah. The development is not even close to what it is in my area and the open fields/farms, lack of smog, and cows (ha!) allowed the ski to open up and show its beauty. I love that I was able to see all the constellations.

After the game, I told G to look at the stars. He is flourishing in high school and growing into a phenomenal young man. As he is still working through confidence and trust issues, his grades are up, behavior maturing, and athletic performance blossoming. And, he is doing it himself despite still living in a potential volitile home. I told him to look at the stars and grab hold because the possibilities are endless. He should be so proud of himself and when he forgets, look at the stars. Now, I just need to believe that myself. ;)

And, no better time than the holidays. With the happiness the holiday brings, nothing says holiday like a Pumpkin Roll with Cream Cheese Filling. I remembered bookmarking Lisa's recipe some time ago and, after a couple of past failed attempts, I thought I would try a roll one more time. (By the way, The Cutting Edge of Ordinary is wonderful, if you haven't checked it out. Lisa a New Englander....of course her blog is fabulous! heee!)

While I posted the original here, I actually halved it. Last year (I think), I picked up sheet pans that were the 1/2 the size of a half sheet pan. (Did that make sense? 1/2 of a 1/2?) **Okay....a 1/4 sheet pan. LOL A friend of mine got a good laugh out of my rambles. Hey....what can I say....I was a sleepy writer. heeee! :)

My rolling still needs work. But, I did realize that in the past, my temptation to add a lot of filling has hindered my progress. So, despite the cracks/splits my roll did end up experiencing, the overall cake worked out pretty well.

Pumpkin Roll with Cream Cheese Filling
As seen on the Cutting Edge of Ordinary
recipe on the can of Libbys pumpkin

1/4 cup powdered sugar (to sprinkle on towel)
3/4 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon salt
3 large eggs
1 cup granulated sugar
2/3 cup pure pumpkin (not pumpkin pie filling)

Filling:
1 (8 ounce) package cream cheese, softened
1 cup powdered sugar, sifted
6 tablespoons butter or margarine, softened
1 teaspoon vanilla extract
1/4 cup powdered sugar (optional)

Preheat oven to 375 degrees F. Grease 15 x 10-inch jelly-roll pan; line with wax paper or parchment. Grease and flour paper (I used PAM). Spread out a thin clean dish towel on the counter and sprinkle liberally with powdered sugar (you can use a mesh strainer to do this). Make sure the towel is bigger than your jelly roll pan. Set aside.

Combine flour, baking powder, baking soda, cinnamon, cloves and salt in small bowl. Beat eggs and sugar in large mixer bowl until thick. Stir in pumpkin. Add the 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 *see note. Carefully peel off paper. Roll up cake and towel together, starting with narrow end. Cool on wire rack.

Beat cream cheese, powdered sugar, butter and vanilla extract in small mixer bowl until smooth. Carefully unroll cake; remove towel. Spread cream cheese mixture over cake. Re-roll cake. Wrap in plastic wrap and refrigerate at least one hour. Sprinkle with powdered sugar before serving, if desired.

*Note - Take a large serving tray, put the towel on the tray, cover the jelly roll pan with the tray and flip the jelly roll pan over. Peel paper off cake. Results - perfect!