I LOVE pumpkin roll, they're a huge staple in my house for the fall season. I know I can make this year round but something about having it right around Thanksgiving makes it that much sweeter.
for the roll:
prepare your pan, preheat oven to 375 degrees, grease 9X13 jelly roll pan (actually, any cookie sheet that size with sides will do) generously with butter, cut a piece of wax paper a little larger than your pan, smash it down in the pan and grease the wax paper with butter again.
take a clean (!) white tea towel and spread it out on your table then dust with 1/4 cup powdered sugar. Go edge to edge and cover it completely.
3/4 cup all purpose flour
1/2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1 1/2 tsp. pumpkin pie spice
in large bowl whisk together 3 large eggs, 1 cup granulated sugar, and 2/3 cup canned pumpkin (not that nasty pie filling, REAL pumpkin)
combine the wet and dry ingredients and spread into prepared pan, use a spatula to spread it to the edges and make it nice and smooth.
Bake at 375 for 12 minutes, upon removing from oven, loosen the wax paper by gently lifting up on the sides of the paper all around and gently turn roll out onto tea towel. Lift off the wax paper and begin rolling from the short side enclosing the powdered sugar dusted towel in the roll.
Meanwhile, prepare your maple cream cheese filling by creaming
1 8 oz. block cream cheese
6 tbsp. butter, softened
1 cup powdered sugar
2 tbsp. maple syrup mix til creamy
When completely cooled, unroll carefully and spread filling edge to edge. Re-roll being careful not to break any seams (guilty!) Dust with more powdered sugar and VOILA!
Slice and serve, I enjoy mine with a glass of milk