Recipe of the Month

Since it's November, this months' recipe is somewhat Thanksgiving-related. I have never been a huge fan of pumpkin pie, but I love pumpkin flavored things. This recipe is perfect for indulging your love of pumpkin without eating pie.

Cream Cheese Pumpkin Roll

¼ C powdered sugar
¾ C flour
½ tsp baking powder
½ tsp baking soda
½ tsp cinnamon
½ tsp cloves
¼ tsp salt
3 large eggs
1 C white sugar
2/3 C pure pumpkin (not pie)
1 package cream cheese, softened
1 C powdered sugar
6 Tbsp butter, softened
1 tsp vanilla

Grease cookie sheet, line with wax paper. Grease and flour paper. Sprinkle a thin towel with powdered sugar. Combine flour, baking powder, baking soda, cinnamon, cloves and salt in small bowl or sifter. Set aside. In medium bowl, combine eggs and sugar, then beat in pumpkin. Stir in flour mixture. Pour batter into pan and spread evenly. Bake for 13-15 minutes or until cake springs back when touched. Immediately loosen cake and turn onto powdered towel. Peel off paper. Roll cake and towel together, starting with narrow end. Cool on wire rack. Beat cream cheese, powdered sugar, butter and vanilla in small bowl until fluffy. Carefully unroll cake, remove towel. Spread cream cheese mixture over cake. Re-roll cake the long way; wrap in plastic wrap and refrigerate at least one hour before serving. Slice carefully.

Beware, this is addicting!