Pumpkin Roll

Name: Pumpkin Roll
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 10 servings.
Ingredients: 3 large eggs, separated, room temperature; 1 cup sugar, divided; 2/3 cup canned pumpkin; 3/4 cup all-purpose flour; 1 teaspoon baking soda; 1/2 teaspoon ground cinnamon; 1/8 teaspoon salt; FILLING:; 8 ounces cream cheese, softened; 2 tablespoons butter, softened; 1 cup confectioners' sugar; 3/4 teaspoon vanilla extract; Additional confectioners' sugar, optional

TOTAL TIME: Prep: 30 min. Bake: 15 min. + freezing YIELD: 10 servings.

This pumpkin roll recipe is great to keep in the freezer for a quick dessert for my family or unexpected guests, to take to a gathering, or to give as a yummy gift. —Erica Berchtold, Freeport, Illinois

Ingredients

3 large eggs, separated, room temperature
1 cup sugar, divided
2/3 cup canned pumpkin
3/4 cup all-purpose flour
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/8 teaspoon salt
FILLING:
8 ounces cream cheese, softened
2 tablespoons butter, softened
1 cup confectioners' sugar
3/4 teaspoon vanilla extract
Additional confectioners' sugar, optional

Directions

1. Line a 15x10x1-in. baking pan with parchment or waxed paper; grease the paper and set aside. In a large bowl, beat egg yolks on high speed until thick and lemon-colored. Gradually add 1/2 cup sugar and pumpkin, beating on high until sugar is almost dissolved.
2. In a small bowl, beat egg whites until soft peaks form. Gradually add remaining 1/2 cup sugar, beating until stiff peaks form. Fold into egg yolk mixture. Combine the flour, baking soda, cinnamon and salt; gently fold into pumpkin mixture. Spread into prepared pan.
3. Bake at 375° until cake springs back when lightly touched, 12-15 minutes. Cool for 5 minutes. Turn cake onto a kitchen towel dusted with confectioners’ sugar. Gently peel off waxed paper. Roll up cake in the towel jelly-roll style, starting with a short side. Cool completely on a wire rack.
4. In a small bowl, beat the cream cheese, butter, confectioners' sugar and vanilla until smooth. Unroll cake; spread filling evenly to within 1/2 in. of edges. Roll up again, without towel. Cover and freeze until firm. May be frozen for up to 3 months. Remove from the freezer 15 minutes before cutting. If desired, dust with confectioners’ sugar.

Nutrition Facts

1 piece: 287 calories, 12g fat (7g saturated fat), 85mg cholesterol, 268mg sodium, 42g carbohydrate (33g sugars, 1g fiber), 4g protein.