Sunday, September 23, 2007

Pumpkin Roll

A fantastic treat for the fall season. Happy Fall!

Ingredients:
3 eggs
2/3 cup canned pumpkin
1 c. sugar
1 teaspoon baking soda
1/2 teaspoon cinnamon
3/4 c. flour

Frosting:
2 Tablespoons butter
1 8 oz. cream cheese
1 teaspoon vanilla
1 cup powered sugar


Directions:
Mix top ingredients together and pour onto a greased waxed paper jelly roll pan (cookie sheet with sides) and bake for 15 minutes at 375 degrees. As soon as you take this out of the oven turn out onto a towel sprinkled liberally with powdered sugar. Peel off wax paper carefully and roll cake into towel. Let cool while still rolled into towel. When cool, mix up frosting and frost unrolled cake. Reroll and chill.

Number Of Servings: 6-8

3 comments:

Chris J. said...

This is the exact type of recipe that we need to see on here: no tofu, lots of sugar.

Alicia said...

This is probably pretty similar to the recipe that I have, but Oh, I LOVE pumpkin rolls!!! Didn't think they were too popular but the kids from Koby's Sunday School class beg him to bring them (which of course I make, not him). Mmmmm, I love fall.

Jen said...

I LOOOOOOOOOOOOOOVE this recipe. It's a staple in our house between October and January.

(And it's great frozen, too).