Pumpkin Cream Cheese Rolls

Description: Pumpkin cake with a cream cheese filling. Yield: 8-12 slices rolls

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Cake

Qty	Unit	Ingredient
3		Eggs
1	c.	Sugar
3/4	c.	Flour
1/2	c.	Baking Soda
1/2	t.	Baking Powder
1/2	t.	Ground Clove
1/2	t.	Ground Cinnamon
1/4	t.	Kosher Salt
2/3	c.	Canned Pumpkin
		Powdered Sugar (for dusting)

Directions:

1. Beat eggs and sugar until well mixed
2. Beat in pumpkin
3. Sift dry ingredients together
4. Mix dry ingredients into wet ingredients
5. Grease a 10x15 baking pan, line with wax paper, grease and flour paper
6. Spread mixture over wax paper
7. Bake at 375 for 13-15 minutes (top should spring back when pressed lightly with a spoon)
8. Lightly dust a thin towel with powdered sugar
9. Carefully turn cake out onto the towl
10. Dust cake with powdered sugar
11. Roll up towel with cake and let cool
12. Prepare filling
13. When cooled, unroll and spread filling
14. Roll up again and allow to cool completely
15. Wrap in plastic wrap and refrigerate

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Filling

Qty	Unit	Ingredient
8	oz.	Cream Cheese (room temperature)
1	c.	Powdered Sugar
4	Tbsp.	Butter (room temperature)
1	tsp.	Vanilla

Directions:

1. Mix all ingredients well