Pumpkin Roll

After I posted the Oatmeal Dinner Roll recipe one of my friends said “What you should have told them about is your pumpkin roll.”

Over the years I’ve seen different recipes for Pumpkin Rolls the one I use comes from a community cookbook I bought it from one of my cousins when he was in elementary school. Now he’s a grown man. Community or church cookbooks are my favorite kind because you know the recipes were submitted by folks that actually made them and actually liked them. Kind of tried and true recipes.

Pumpkin Roll

• 3/4 cup all purpose flour
• 1 cup sugar
• 1 tsp. salt
• 1 tsp. soda
• 1 tsp. cinnamon
• 2/3 cup of pumpkin
• 3 eggs
• 8 oz. cream cheese softened
• 1 cup powered sugar
• 1 tbs softened butter
• 1 tsp. vanilla
• 3/4 cup chopped nuts (optional)

*mix flour, sugar, salt, soda and cinnamon;

*add pumpkin and eggs one at a time-mix well

*spray or grease cookie sheet (this one is 15 X 10-but sometimes I use one that is slightly larger); spread batter evenly on it; bake at 375 for 15 minutes or till done

*turn the pumpkin roll out onto a piece of wax paper or foil (mine doesn’t always want to let go of the pan so as soon as I remove it from the oven I use a spatula to loosen it); roll up the pumpkin roll length wise; wrap in wax paper or foil and refrigerate till chilled (a couple of hours)

*for the filling-mix together cream cheese, powdered sugar, butter, vanilla, and nuts if you want them

*unroll chilled pumpkin roll and spread with filling; re-roll, re-wrap and refrigerate till serving time or at least an hour; slice and enjoy

My favorite things about this recipe:

• tastes great
• looks fancy even though it’s so easy
• you can make it ahead of time
• if you happen to break the pumpkin part of it the filling ‘glues’ your mistakes back together and it still look great

Tipper