Pumpkin Roll

IMG_0156“You can make this for me anytime”, was the response of my Pastor from Westminster Presbyterian Church, when he tasted the yumminess of this pumpkin roll. This is perfect for fall weather. I got this recipe from my brother, Jonathan, who made it for a barn party/Hayride & bonfire one year, and no one believed that HE made it . . . so I was credited with the success. The filling is a cream cheese base & not a butter base, which I really like . . . it is messy to make, but worth the trouble!

For the Pumpkin part:IMG_0118
3 eggs
1 c. sugar
3/4 c. pumpkin
3/4 c. flour
1 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. vanilla

For the filling part:
8 oz. cream cheeseIMG_0121
1 c. powdered sugar
1 TBSP butter
1/2 tsp. vanillaIMG_0123IMG_0125IMG_0132
8 oz. cool whip
extra powdered sugar

Heat oven to 350
Beat eggs, stir in vanilla & sugar
Add pumpkin, then dry ingredients.
Line a 11″ x 16″ baking sheet with wax paper
Grease the paper and pour pumpkin mixture on.
Bake 12-15 min. or until toothpick comes out clean. Be careful not to overbake.
Sprinkle a clean towel with powdered sugar and flip pumpkin onto towel.
Sprinkle pumpkin generously with powdered sugar and roll up.
Set aside to cool.
Mix filling ingredients together
Unroll pumpkin and spread the filling over the pumpkin. Roll up the pumpkin (WITHOUT the towel) and place on a plate.
Cover with saran wrap and chill in the fridge overnight.
By allowing it to sit overnight, the filling and the pumpkin part blend together and makes the pumpkin soften a bit.
You may dust it with confectioner’s sugar right before serving

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