This is one of the most delicious forms of pumpkiny goodness ever! Seriously, I think anything that's wrapped with cream cheese in it is a winner!
Recipe courtesy of: Sundance Inn Bed and Breakfast, New Braunfels, Texas
1 c sugar
2/3 c canned pumpkin
1 tsp baking soda
1 tsp cinnamon
1/2 tsp nutmeg
3/4 c flour
1 (8 oz) package cream cheese, softened
4 tbsp butter, softened
1 c powdered sugar
1 tsp vanilla
In a large bowl, beat eggs and sugar. Beat in remaining cake ingredients. Grease a 10" x 15" jelly roll pan. Line pan with waxed paper, then grease and lightly flour the waxed paper. Pour batter into the pan and spread evenly. Bake at 350 F for 15 minutes. * Cake cooks fast so watch carefully to avoid burning the edges. While cake is baking, sprinkle powdered sugar heavily over the kitchen towel, using a sieve or sifter. Turn hot cake onto the towel. Remove waxed paper. Trim off burnt or crusty edges. Sprinkle more powdered sugar over the hot cake and quickly roll up with towel inside. Let cake cook completely, about 30 minutes. Meanwhile, prepare filling by beating together all ingredients until smooth and creamy. Unroll cooled cake and spread with the filling mixture. Roll up cake with filling on the inside. Wrap in waxed paper and then foil. Refrigerate or freeze. To serve, slice cake about 1/3 inch thick and sprinkler with powdered sugar. Note: Cake cuts best when still slightly frozen.
The last time I made this cake, I was taking it to a party with a lot of different treats, so I wanted to make the slices smaller. Instead of one baking sheet, I put the batter on two smaller baking sheets, and made two smaller rolls. It worked out really well!