We're on a roll now

One day at work I had brought in a cooking magazine and Bob (I've spoken of him many times- I spoil him almost as much as my own husband) saw a pumpkin roll and asked if I could make one of those. I said I would but couldn't find the magazine again. Hmmm, might be time to go through and recycle some. To my delight, Monica at Lick the Bowl Good had posted a pumpkin recipe and had a link to other pumpkin recipes and I found her pumpkin roll. This is my first attempt at a cake roll. I thought aesthetically it didn't look too pretty, but I had 4 people ask if I would make it again. Monica-how do I get it to be not so.....damp? It was a moist cake, but really damp on top too. Your picture looks like a nice DRY top cake. I know the powdered sugar was part of the culprit, but dang it was wet! Probably me just be a newbie at this.

Pumpkin Roll by Monica H. at Lick the Bowl Good

1/4 cup powdered sugar
3/4 cup flour
1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. cinnamon
1/2 tsp. cloves (I used nutmeg-no cloves in house)
1/4 tsp. salt
3 large eggs
1 cup sugar
2/3 cup pumpkin puree (or canned pumpkin, not pie mix)

FILLING:
8 oz cream cheese, softened
1 cup powdered sugar
6 TBSP butter, softened
1 tsp. vanilla
extra powdered sugar for sprinkling

Preheat oven to 375 degrees F. Grease a 15x10 jelly roll pan. Line with wax paper and grease and flour wax paper. Generously sprinkle cotton dish towel with powdered sugar. Use like a flour sack type towel so no grooves or fibers get into the cake. Combine dry ingredients in a small bowl and set aside. In a large bowl, beat eggs and sugar. Beat in pumpkin the stir in dry ingredients. Spread evenly in pan and bake 13 to 15 minutes, until the top springs back when touched. Loosen cake and immediately turn out onto prepared towel. Carefully peel off wax paper and roll up in towel, starting on short end. Place on a cooling rack to cool completely. When cake is cooled, make filling. Beat the cream cheese, 1 cup powdered sugar, butter and vanilla in a bowl until smooth. Carefully unroll cake, taking care to not crack it. Spread with filling, wrap in plastic wrap and store in fridge at least one hour. When serving, sprinkle with additional powdered sugar if desired.

As I am typing the instructions it occurred to me that I think I forgot to flour the greased wax paper. Could that have caused the top to get so sticky?

I think for my first attempt it turned out pretty good. It can only get better the more often I try.

Thanks Monica for a great recipe and for my baking gift that arrived on Saturday-I can't wait to put it to good use!