Pumpkin Roll

We love pumpkin desserts, especially this time of year. Pumpkin pie is definitely Justin's favorite but I'd say pumpkin roll is a close second. It has a cream cheese filling and a bit more sugar than the pumpkin pie but, hey, it's the holidays!

Cake Ingredients:

3 eggs, 1 cup granulated sugar, 2/3 cup pumpkin (canned or fresh), 3/4 cup all purpose flour, 1 tsp baking powder, 1/2 tsp salt, 1/4 tsp nutmeg, 2 tsp cinnamon

Mix eggs and sugar well; add pumpkin.
I like to give my dry ingredients a good sift to get out any lumps.
Fold in dry ingredients.
(Please notice the lovely scar on my right wrist.
You can read about that story here.)
Pour onto a cookie sheet lined with parchment paper. I find this works better than just a greased cookie sheet.
Bake at 375 degrees for 15 minutes.
Once it's baked and warm right out of the oven, loosen from parchment paper, lay on towel, and roll it up. Set it aside until it's cooled completely.

Filling Ingredients:
1 8 oz. cream cheese (room temperature), 4 tbs butter (room temperature), 1 cup powder sugar, 1tsp vanilla

Mix together filling ingredients; add vanilla.

Unroll cooked pumpkin roll and spread on all that glorious, delicious filling.

Roll it up as tight as possible, wrap in parchment paper and foil, then place pumpkin roll into the freezer.

I serve it right out of the freezer. We find that texture more appealing than room temperature. Sometimes I sift a little powdered sugar on top to make it all perdy but since it already has 2 cups of sugar in it, I opted to skip those extra calories ;)

YUMMY!