Susans Perfect Pumpkin Roll Recipes

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Butter or grease one 10x15 inch jelly roll pan.
• In a mixing bowl, blend together the eggs, sugar, cinnamon, and pumpkin. In a separate bowl, mix together flour and baking soda. Add to pumpkin mixture and blend until smooth. Evenly spread the mixture over the prepared jelly roll pan.
• Bake 15 to 25 minutes in the preheated oven. Remove from oven and allow to cool enough to handle.
• Remove cake from pan and place on tea towel (cotton, not terry cloth). Roll up the cake by rolling a towel inside cake and place seam side down to cool.
• Prepare the frosting by blending together the butter, cream cheese, confectioners sugar, and vanilla.
• When cake is completely cooled, unroll and spread with cream cheese filling. Roll up again without towel. Wrap with plastic wrap and refrigerate until ready to serve. Sprinkle top with confectioners sugar and slice into 8 to 10 portions.

Steps:

• Beat eggs for 5 minutes. Gradually add the brown and white sugars. Mix the pumpkin, flour, soda, baking powder, lemon juice, cinnamon, ginger, and nutmeg together and add to the egg and sugar mixture. Grease and flour 12 x 15" cookie sheet with sides. Spread evenly. Bake 15 minutes at 375. Cool a few minutes before turning over on a lightweight, smooth fibered towel sprinkled with powdered sugar. Roll cake and towel up (roll the longer edge toward the shorter edge) and freeze for 30 minutes.
• FOR THE FILLING: Cream butter, vanilla, powdered sugar, and cream cheese until smooth. Unroll chilled roll and remove towel. Place roll on foil sprinkled with powdered sugar and spread filling evenly onto the roll within 1/2 to 1 inch of edge. Roll up again, in foil with sugar, and chill. Can be frozen. Before serving, cut off the ends so you have a nice "rolled" appearance with cake and cream cheese.