Pumpkin Roll

Every year around Thanksgiving time I make pumpkin rolls and they are delicious. I get compliments on it every time. I make one specifically for my good friend Clint who drools over it whenever he sees it. These can be great gifts at Christmas time too. It is really easy, however, it can be time consuming waiting for it to cool off to fill it. It is worth it!

Ingredients:

Roll:

2/3 cup Pumpkin
3 Eggs
1 cup Sugar
¾ cup Flour
1 tsp Baking Soda

Filling:

1 pkg (8oz) Cream Cheese
1 tsp Butter
1 cup Powdered (Confectioners) Sugar
1 tsp Vanilla

Directions:

Roll:

MIX pumpkin, eggs, sugar, flour and baking soda together.

PLACE wax paper onto baking sheet (with at least one inch sides) and grease with cooking spray.

POUR batter into baking sheet, making sure it’s even around edges.

BAKE in oven for 15 minutes at 325 degrees.

SPRINKLE powdered sugar on cloth (such as a thin flour sack cloth) and flip pumpkin roll over onto it. This can be tricky.

PEEL off wax paper.

ROLL pumpkin roll and cool on counter while making the filling.

Filling:

MIX softened cream cheese, butter, powdered sugar and vanilla (in that order—I think it’s easier).

UNROLL the pumpkin roll and spread the filling on evenly.

ROLL up the pumpkin roll.

SPRINKLE on top with powdered sugar and chill in the refrigerator for several hours. Slice and serve.

Gina’s Tips

I usually cool the roll off out of the oven for about 15 minutes before I spread the filling onto it. Then it’s still easy enough to roll and unroll. You don’t want to wait too long because then it stiffens. I try to make this treat the day before so it can chill all night. You can add a dash of cinnamon if you'd like.