Every year Thanksgiving rolls around & each person in our family has a side item to make a bring. Mom & Dad always make the HAM & the TURKEY. There’s always one constant request from my family for me to make. It’s The PUMPKIN ROLL. That’s right, I’m the queen at this recipe in our home. We’ve tweaked it over the last 30 years and now we have it perfect to where everyone enjoys it. So I hope you find this recipe helpful as you go through this holiday season. We enjoy it on Thanksgiving & Christmas. We even leave one out for Santa.

Ingredients:

3 eggs

1 cup of white sugar (Beat eggs & sugar for 5 minutes)

2/3 cup of Pumpkin Puree (canned or fresh pumpkin)

1 tsp of lemon juice

¾ cup all purpose flour

1 tsp baking powder

1stp of nutmeg

Ingredients for Cream Cheese Filling:

1 8oz package of cream cheese

1 cup of powdered sugar

4 tbs of butter (room temperature)

1 tsp of vanilla extract

Preheat the oven to 350 degrees. Grease and flour a 10x15 inch jellyroll pan.

Beat the eggs and sugar with an electric mixer on high for five minutes. Gradually mix in pumpkin and lemon juice. Combine the flour, baking powder, salt, and nutmeg. Add it to the pumpkin mixture. Pour batter evenly and spread into the prepared pan.

Pour yourself a glass of wine while it bakes

Pull pumpkin roll and lay on cloth sprinkled with powdered sugar. Roll up & place in fridge to cool.

Combine cream cheese, butter, 1 cup of powdered sugar, and vanilla. Mix until smooth. Unroll pumpkin cake when cool, spread with filling, and roll up. Place pumpkin roll on a sheet of saran wrap, and dust with confectioners' sugar. Wrap cake in saran wrap, and twist ends like a candy wrapper. Serve chilled, before slicing, dust with powdered sugar.

I hope you love this recipe as much as my family does. Have a wonderful Thanksgiving & blessed Holiday season.

Authored By: Sondra Rodocker