Pumpkin Cream Cheese Swiss Roll

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This is a dainty cake packed with creamy cream cheese and softly wrapped into a delectable log.

Pumpkins are a magnificent emblem of natural abundance. They're enormous. It spreads like a weed. As a result, it represents nature and natural goodness more than anything else associated with fall and harvest time. That is why there are so many ways to use this abundance as a statement of our gratitude for nature's constant bounties. And, of course, one of the nicest ways to serve them is to display their richness and sweetness in various forms...like this one, inspired by tastesbetterfromscratch.com.

This delicacy is filled with the richness of savory pumpkin and covered with the smoothness of cheese, meticulously wrapped into a stump of decadence...a beautiful way to express thanks for the sweetness of all the benefits we have received. Enjoy!

Makes 8 servings

Ingredients:

• 3/4 cup all-purpose flour

• 1/4 teaspoon salt

• 1 teaspoon baking soda

• 1 teaspoon ground cinnamon

• 1 teaspoon pumpkin pie spice

• 1 cup granulated sugar

• 3 large eggs

• 2/3 cup canned pumpkin puree

• 1 teaspoon vanilla extract

Filling:

• 8 ounces cream cheese , softened

• 2 Tablespoons butter , softened

• 1 teaspoon vanilla extract

• 1 cup powdered sugar , plus more for dusting

Let's Bake!

1. Preheat the oven to 350 degrees F. Line a jelly roll pan (15 x 10'') with parchment paper, leaving an extra inch of parchment sticking up on both long sides of the pan for easy lift of the cake after baking.

2. In a large bowl, whisk together the flour, salt, baking soda, cinnamon and pumpkin pie spice. In a separate bowl mix the eggs, sugar, vanilla and pumpkin until smooth.

3. Add dry ingredients to the bowl and stir until combined and no dry streaks remain.

4. Spread the batter evenly in the prepared pan.

5. Bake for 14-15 minutes until a toothpick inserted in the center comes out clean.

6. Immediately lift the parchment paper and cake out of the pan and onto a flat surface.

7. While the cake is hot, starting at one of the short ends, use your hands to gently and slowly roll the cake with the parchment paper all the way up. Allow it to cool completely, on top of a wire cooling rack.

8. While the cake roll is cooling, mix the cream cheese, butter, vanilla, and powdered sugar together with an electric mixer until it is fluffy and smooth.

9. Once the cake roll is cooled completely, unroll it very carefully. Gently smooth the filling in an even layer over the cake.

10. Roll up the cake without the parchment paper. Cover with plastic wrap and refrigerate for at least 1 hour, before serving.

11. Dust the top with powdered sugar. Cut into slices and serve.