Who doesn't Love a Pumpkin Roll?

 Pumpkin Rolls!!  

Who doesn't LOVE a good Pumpkin Roll?

This is one of my favorite Fall desserts and what better time to fix one, than Thanksgiving week.  

My taste buds draw me to the sweet taste of pumpkin, cinnamon and cream cheese!

HOPE YOU ALL LIKE THIS RECIPE:

3/4 Cup all purpose flour

1 tsp baking soda

1 tsp ground cinnamon

1 tsp salt

1 tsp pumpkin pie spice

1 cup granulated sugar

3 eggs

2/3 cup canned pumpkin 

1 tsp vanilla extract

FILLING:

8 ounces cream cheese, softened

2 Tablespoons butter, softened

1 tsp vanilla extract

1 cup powdered sugar........a little extra for dusting.

1.  Preheat oven 350 degrees.  Line a jelly roll pan (15 x 10") with parchment paper, leaving an extra inch of parchment sticking up on both sides.  Very lightly, grease the parchment paper.

2.  In a large bowl, whisk together the flour, salt, baking soda, cinnamon and pumpkin spice.  In a separate bowl mix the eggs, sugar, vanilla and pumpkin until smooth.

3.  Add dry ingredients to the bowl and stir just until combined

4.  Spread batter evenly in the prepared pan. 

5.  Bake for 14-15 minutes until a toothpick inserted comes out clean.

6. Immediately lift the parchment paper and hot cake out of the pan and onto a flat heat safe surface.

7.  While the cake is still hot, start at one of the short ends, use your hands to gently roll the cake along with the parchment paper, all the way up.  Allow to cool completely.

8. While the cake is cooling, mix the cream cheese, butter, vanilla and powdered sugar together with an electric mixer until smooth.  

9.  Once the cake is completely cooled, unroll it carefully.  Gently smooth the filling in an even layer over the cake.  

10.  Roll up the cake without the parchment paper.  Cover with plastic wrap and refrigerate for at least one hour.  

11. When ready to serve, dust top with powdered sugar and cut into slices.  Store remaining in refrigerator.  

YUM....Yum

Shug 💛