Tasty Tuesday- The Pumpkin Roll

This is quite possibly my favorite dessert of all time.  I do love me some Pumpkin Roll.  It will be an awesome way to top off your Thanksgiving Dinner and it is super simple.  I don't cook anything that isn't simple. Here is what you will need:

Cake:
1 cup sugar
3/4 cup flour
1 teaspoon salt
1 teaspoon baking soda
1/2 teaspoon cinnamon
3 eggs
2/3 cup canned pumpkin

Filling:
8 ounces cream cheese, softened (I only had 1/3 Less Fat and it worked fine)
1 teaspoon vanilla
1 cup powdered sugar

DIRECTIONS:
Preheat the oven to 350 degrees. Grease a 15 X 10-inch jelly roll pan.

 Line it with Wax Paper or Parchment Paper.  Lightly grease the wax paper and sides of the jelly roll pan.

 Mix the sugar, flour, salt, soda, cinnamon, eggs and pumpkin in a large bowl. If you don't have a lot of arm power, like Ryder, you might want to use a hand mixer.  You'll need it for the filling, too!  Pour the mixture over the waxed paper.  Bake for 14-15 minutes until the center is done.

 It should look like this when you take it out of the oven.  A very thin blob of cake!

Lay a large dishtowel on the counter top.  Spread a thick dusting of powdered sugar all over the towel. When the cake comes out of the oven, turn the pan upside down on the towel so the Parchment paper is on the top. Slowly pull the parchment off of the cake, being careful so that it doesn't tear.

 Starting at one of the short ends, roll the pumpkin cake up with the towel to cool. Leave it on the counter to cool.  It takes a little longer, but I've found that my roll breaks when I place it in the fridge to cool.

While the roll is cooling, mix the cream cheese, vanilla, and powdered sugar (sifted) together until it is light and creamy.

Once the roll is cool, unroll and carefully use a spatula to spread the filling over the cake. Roll it back up (this time without the towel) and place in the refrigerator (covered with plastic wrap ) for about an hour before serving.  Slice and take a big ole' bite of YUM!!!!