Pumpkin Roll

Fall is my favorite season and I just love pumpkin! I decided to try making a pumpkin roll. It was the first time that I've ever made on of these. I've always been intrigued as to how the cake can be rolled without crumbling. It was actually one of the easiest and fasted cakes I have ever made, not to mention you don't have to worry about trying to make it look pretty because it already is! The cream cheese frosting really adds to the flavor to this cake while keeping it light!

Here is the recipe from BUCHKO at all recipes.com:

CAKE:

3 eggs

1 cup white sugar

2/3 cup canned pumpkin

3/4 cup of flour*

1/2 teaspoon ground cinnamon

1 teaspoon baking soda

1/2 cup chopped walnuts**

confectioner's sugar for dusting

Frosting:

1 cup confectioner's sugar

3/4 teaspoon vanilla extract

2 tablespoons butter, soften

8 ounces cream cheese

Directions: 

1. Preheat oven to 375 degrees F (190 degrees C). Grease a 15x10x1 inch baking pan and line with parchment paper. Grease and flour the paper.
2. In a large bowl, beat eggs on high for five minutes. Gradually add white sugar and pumpkin. Add flour, cinnamon, and baking soda. Spread batter evenly in pan. Sprinkle walnuts evenly on top.
3. Bake at 375 degrees F (190 degrees C) for 15 minutes or until cake springs back when lightly touched. Immediately turn out onto a linen towel dusted with confectioners sugar. Peel off paper and roll cake up in the towel, starting with the short end. Cool.
4. To Make Filling: Mix confectioners sugar, vanilla, butter or margarine, and cream cheese together till smooth.
5. Carefully unroll the cake. Spread filling over cake to within 1 inch of edges. Roll up again. Cover and chill until serving. Dust with additional confectioners' sugar, if desired

* I used Trader Joe's gluten free all purpose flour

**I did not add walnuts