Pumpkin Creamy Cheese Cake Roll
This is a wonderful dessert. That is perfect for anytime of the year. Most of all, you can have it made and served up in an hour or less. Makes the perfect gift for any occasion! Can be made in advance! Freezes well, for up to one month. I can not think of anyone who doesn't love the taste of creamy cheese cake filling made with Philadelphia Cream cheese. Enjoy! Prep time: 35 minutes |Cook time: 20 minutes |Total time: 55 minutes |Servings: 9

•3/4 cup(s) of Flour
•1 cup(s) of White Sugar
•1 1/2 tsp. of Salt
•1 tsp. of Baking Soda
•3 Eggs, beaten
•2/3 cup(s) of Pumpkin
•For Filling
•2 tbsp. of Softened Butter
•8 ounce(s) of Package of Philadelphia Cream Cheese
•1 cup(s) of Confectionery Sugar
•1 tsp. of Vanilla
•1 cup(s) of (Addition Cup)Confectionery Sugar ( For Dusting Linen Cloth, Waxed Paper and Cake Roll)
•1 Linen Cloth
•Nuts (Optional)
•Garnish with 9 raspberries and 9 mint leaves
Steps
1.Preheat Oven to 350 Degrees.F.
2.In medium bowl add flour, sugar, salt, baking soda and mix well. Now add in wet ingredients and mix well.
3.Take a cookie sheet pan or a jelly roll pan and spray it liberally with non-stick spray.
4.Line pan with waxed paper.
5.Spread batter evenly over pan lined with waxed paper.Making sure that batter is also in all four corners of pan.
6.Bake in preheated oven at 350 degrees for 20 minutes.
7.While cake is baking prepare filling.
8.In small mixing bowl, beat together butter and cream cheese. Stir in powdered sugar and vanilla. Blend until smooth.(Set Aside)
9.Dust a linen cloth with a generous amount of powdered sugar ( about 1/8 cup ).
10.After cake has baked, remove it from the oven and poke center of cake with a tooth pick to make sure it is done. (If it comes out clean, then it is done)
11.Immediately invert cake onto linen cloth, covered with confectionery sugar.
12.Gently remove waxed paper backing by starting with the outter edges and ever so gently lifting upwards. Continue working toward the center of cake and until all waxed paper has been removed.
13.Roll cake up in linen cloth.Pop in refrigerator for 10 minutes to cool.
14.After 10 minutes, remove cake from refrigerator. Unroll cake from linen cloth and place on a waxed paper covered with a thin layer of confectionery sugar. ( About 1/8 cup )
15.Place cake on top of waxed paper. Take cream cheese filling and evenly spread it over cake. Leaving about 1/2 inches on each side of cake and at the edge of roll (uncovered with filling).
16.Begin rolling up cake,as securely as you can without pushing out the cream cheese. Wrap waxed paper around cake roll and secure ends. Making sure cake roll is covered entirely with waxed paper.(To prevent drying out in freezer)
17.Place in freezer for 20 minutes to set up.
18.Remove from freezer and unwrap from waxed paper.
19.Using a serrated knife, cut into approximately 2 inch slices. Sprinke with confectinery sugar as desired. Garnish with raspberries and mint leaves.
20.Can be frozen in a gallon sized ziploc freezer bag for up to one month. Enjoy!