by Meagan Spain

Created on: December 01, 2008   Last Updated: July 10, 2011

I was in college when I tasted my first pumpkin roll. I am not a fan of pumpkin pie but that pumpkin roll was awesome! Since then I have gone through many stages of trial and error to come up with the best pumpkin roll, one that will make family and friends keep coming back for more. This year I produced the best pumpkin roll for Thanksgiving, we even had neighbors coming over wanting slices of it.

Ingredients:

3 eggs

3/4 cup all-purpose flour

1 cup white granulated sugar

1 teaspoon baking soda

2 teaspoons pumpkin pie spice

1 1/4 cup pumpkin puree

1 (8 ounce) package cream cheese, softened

1/4 cup butter, softened

2 teaspoons vanilla extract

1 cup confectioners' sugar

Directions:

1. Preheat oven to 375 degrees F. Grease and lightly flour a 9x13 jelly roll pan or a cookie sheet.

2. Mix together flour, granulated sugar, baking soda, and pumpkin pie spice. Once mixed, add the pumpkin puree and the eggs. Spread the mixture evenly in the prepared pan. Bake for 15 minutes.

3. Place a damp towel on the counter and sprinkle it with confectioners sugar. Immediately flip the cake onto the towel once it has finished baking. Roll the towel up with the cake laying in it. Place on a cooling rack for 20 minutes, or until completely cooled.

4. Mix the cream cheese, butter, vanilla, and confectioners sugar.

5. Once the cake has cooled, unroll it and spread the cream cheese mixture on it. Re-roll the cake with the icing in it and without the towel. Wrap it with plastic wrap to keep it moist. Refrigerate it until ready to serve. Once ready to serve, sprinkle the top with confectioners' sugar and slice it.

Enjoy!

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