PUMPKIN ROLLS

Your turn to bring the dessert? Wow them with this pretty as a picture (delicious too!) Pumpkin Roll.

PUMPKIN MIXTURE

  • 3 Eggs
  • 2/3 Cup Pumpkin
  • 1 tsp. Baking Soda
  • 1/2-1 tsp. Cinnamon
  • 1 Cup Sugar
  • 3/4 Cup Flour

FILLING

  • 8oz Cream Cheese (softened slightly)
  • 1 Cup Powdered Sugar
  • 2 Tbsp. Margarine (softened slightly)
  • 1 tsp. Vanilla

DIRECTIONS

  1. Mix all of the “Pumpkin Mixture” ingredients together. Take a cookie sheet with sides and grease with Crisco. Then cover the pan with wax paper. Then grease the wax paper. Pour the pumpkin mixture on the cookie sheet. Bake at 375 for exactly 14 minutes. No longer.
  2. Have a tea towel or lintless towel laid out and dust with powdered sugar. Take pumpkin mixture when cool and flip onto the tea towel. Remove the wax paper. Roll the pumpkin with tea towel inside dusting with powdered sugar as rolling. Let cool. I like to refrigerate my baked pumpkin sheet flat for an hour.
  3. Mix all the “Filling” ingredients together using an electric mixer. Unroll the pumpkin mixture from the tea towel. Spread with the filling and then re-roll. Wrap in foil or plastic wrap. Freeze or refrigerate to set the filling. Just before serving, slice and place on a plate.

Enjoy, better than pumpkin pie! – Pam

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Recipe Disclaimer

All the ingredients for this recipe may be purchased at Viking Village Foods, Reedsburg.