Pumpkin Roll

Now that the weather is cooling I’m doing more baking and seasonal cooking. When I think of fall I think of soups, casseroles, apples, and of course pumpkin! A pumpkin roll is the perfect fall (and holiday) dessert! John David loves pumpkin roll, in fact I had never had it before we started dating! We both love it and it’s also great to give because it’s beautiful and delicious!

3 eggs

1 cup sugar

2/3 cup pumpkin

3/4 cup All Purpose flour

1 teaspoon baking soda

1/2 teaspoon cinnamon

1 cup walnuts

confectioners sugar

Filling:

1 package (8 oz) cream cheese, softened

2 Tablespoons butter, softened

1 cup confectioners sugar

3/4 teaspoon vanilla

In a large mixing bowl, beat eggs; gradually beat in sugar. Add pumpkin and mix well. Combine the flour, baking soda and cinnamon; add to pumpkin mixture and mix well. Line a 15-in. x 10-in. x 1-in. baking pan with waxed paper; grease and flour the paper. Spread batter evenly in pan. Sprinkle with walnuts. Bake at 375for 13-15 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack for 10 minutes.

Turn cake onto a kitchen towel dusted with confectioners sugar. Gently peel off wax paper. Roll up cake in the towel, jelly roll style, starting with a short side. Cool completely on a wire rack.

In a small mixing bowl, beat cream cheese, butter, confectioners sugar and vanilla until smooth. Unroll cake; spread filling evenly over cake to within 1 inch of edges. Roll up again. Cover and refrigerate for 1 hour. Just before serving, dust with confectioners sugar.