Pumpkin Roll

3 3/4 cup all purpose flour
2 1/2 tsp baking powder, low-sodium
2 1/2 tsp Baking Soda
2 1/2 tsp Cinnamon, ground
2 1/2 tsp Cloves, ground
1 1/4 tsp Salt
15 large Egg
5 cups Granulated Sugar
29 oz can Ginger Eavans 100% natural pumpkin
6 - 8 oz pkgs Cream Cheese
6 cups unsifted Powdered Sugar
2 1/4 cup Butter, unsalted
2 tbsp Vanilla extract, imitation
2 1/2 tsp nutmeg
1 tsp. pumpkin pie spice

Cake: In a large mixing bowl add flour, baking powder, baking soda, cinnamon, clove, salt, nutmeg, pumpkin pie spice, eggs, sugar, and pumpkin. Mix till combined. Line 6 cookie sheets with parchment paper. Lightly oil the paper. Divide batter onto the 6 cookie sheets and spread evenly. Bake at 350 degrees for 10 minutes. Remove parchment paper from pan and roll each cake leaving the non-stick parchment paper in place. Let cool completely. Filling: In a large mixing bowl add softened cream cheese, softened butter, vanilla and mix well. slowly blend in the powdered sugar. Unroll cakes and divide filling between the 6 cakes and re-roll the cakes while removing the parchment paper. Wrap pumpkin rolls in aluminum foil for storing in the refrigerator or freezer.

Serving Size: Makes 78 - 3/4 in servings

Number of Servings: 78.0

Recipe submitted by SparkPeople user V58PHIPPS.