• 3 eggs
  • 2/3 cup canned pumpkin
  • 1 cup sugar
  • 1 tsp. baking soda
  • 1/2 tsp. cinnamon
  • 3/4 cup flour
  • 8 ounces softened cream cheese
  • 1 cup powdered sugar
  • 1 tsp. vanilla
  • 2 Tbsp. softened butter
To make pumpkin roll: Preheat oven to 375°. Spray cookie sheet with cooking spray and line with waxed paper. In a bowl, mix eggs, pumpkin, sugar, baking soda, cinnamon and flour. Mix well. Pour onto cookie sheet and bake 15 minutes. Place a non–terry cloth kitchen towel on counter and sprinkle with sugar (and nuts if you want). Take cookie sheet out of oven and turn over onto towel. Remove pan and remove waxed paper. Roll up towel and pumpkin roll and place in refrigerator until chilled.

To make filling: Combine softened cream cheese, powdered sugar, vanilla and softened butter. Mix well. Unroll pumpkin roll and remove towel. Spread filling evenly almost to edges. Roll up again, slice and enjoy!


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