2/3cuppuree pumpkin *** Ethel makes her own Pumpkin pureesee below how to do this
1ozpkg cream cheese8
For the pumpkin puree:
I use Jack O Lantern Pumpkins instead of pie pumpkins, they give a smoother texture. Cut of the rind part off the pumpkin and cook the pumpkin in a pan until tender. Place cooked pumpkin in a strainer, this may take several hours for the water to drain out. Or you can place pumpkin in a cheese cloth and squeeze the water out of it but still leaving a little in the pumpkin. Then puree.
For the cake
PREHEAT oven to 375 degrees and grease a 15 x 13 jelly roll pan ( I use smaller cake sheet pan ). Then line the pan with wax paper, grease and flour wax paper. Sprinkle 2 thin cotton kitchen towels with powder sugar.
COMBINE: flour, baking powder, baking soda, cinnamon, ground cloves, pumpkin spice and salt in a bowl. ( I combine these in a large ziplock bag instead of using up a mixing bowl) .
Beat eggs and sugar in a large bowl until thick. Beat in pumpkin. Stir in 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 prepare towels. Carefully peel off paper. Roll up cake and towel together starting with the narrow end. Cool on a wire rack.
For the filling: (add this once the cake has completely cooled)
Cream the cream cheese, powder sugar, butter, and vanilla extract in a small bowl until smooth.
Carefully unroll the cake and remove towel. Spread the cream cheese mixture over top of cake. Reroll cake.
Wrap roll in plastic wrap and refrigerate at least 1 hour.
Sprinkle with powder sugar before serving if desired.