Favorite Pumpkin Cake Roll
"This pumpkin roll cake is great to keep in the freezer for a quick dessert for my family or unexpected guests, to take to a gathering or to give as a yummy gift. The recipe is in such demand, I use a 29-ounce can of pumpkin to make four rolls at a time. —Erica Berchtold, Freeport, Illinois..."
INGREDIENTS
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3 large eggs, separated
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1 cup sugar, divided
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2/3 cup canned pumpkin
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3/4 cup all-purpose flour
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1 teaspoon baking soda
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1/2 teaspoon ground cinnamon
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1/8 teaspoon salt
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FILLING:
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8 ounces cream cheese, softened
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2 tablespoons butter, softened
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1 cup confectioners' sugar
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3/4 teaspoon vanilla extract
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Additional confectioners' sugar, optional
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