Pumpkin Cream Cheese Roll

I feel a little bit older every time I find myself saying "Can you believe its already {insert current month}?" I surely don't remember muttering things like that in college. Perhaps my more youthful self had more exciting things to talk about, but I now find myself saying this phrase every month and even every holiday. Seriously though -- Can you believe its already Thanksgiving?

For the 3rd year in a row, I'm hosting Thanksgiving in San Diego for my family. This year, I think I need to shake things up a bit. Any ideas? I've been glued to the Food Network looking for some inspiration, but I just end up wondering how did all these people get their own TV show?

In the meantime, if you're looking for a fantastic Thanksgiving dessert try this pumpkin roll. Not only is it pretty, but its orange. Classic Fall if you ask me.

Classic Pumpkin Cream Cheese Roll
courtesy of Libby's Pumpkin

1/4 cup powdered sugar (to sprinkle on towel)
3/4 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon salt
3 large eggs
1 cup sugar
2/3 cup canned pumpkin

Cream Filling
1 package cream cheese, softened
1 cup sifted powdered sugar
6 tablespoons butter, softened
1 teaspoon vanilla extract
Powdered sugar for sprinkling on cake

1. Preheat oven to 375° F. Spray a 15 x 10-inch jelly-roll pan with cooking spray or butter pan; line with wax or parchment paper. Grease and flour paper. Sprinkle a thin, cotton kitchen towel liberally with powdered sugar.

2. Combine flour, baking powder, baking soda, cinnamon, cloves and salt in small bowl. Beat eggs and sugar in large mixer bowl until thick. Beat in pumpkin. Slowly stir in flour mixture. Spread evenly into prepared pan.

3. Bake for 13 to 15 minutes or until top of cake springs back when touched. Immediately loosen and turn cake onto prepared towel. Carefully peel off paper. Roll up cake and towel together, starting with narrow end. Cool on wire rack.

4. In a mixing bowl, beat cream cheese, 1 cup powdered sugar, butter and vanilla until smooth. Slowly & carefully unroll cake; remove towel. Spread cream cheese mixture over cake. Re-roll cake tightly. Wrap in plastic wrap and refrigerate at least one hour. Sprinkle with powdered sugar before serving, and slice.