Pumpkin Roll, Anyone?

Pumpkin roll is a favorite around our house during the fall.  This is a simple recipe that definitely pleases a crowd. 

Ingredients

Roll

1 cup sugar

2/3 cup of flour

3 eggs

3/4 t ground cinnamon

1/2 t baking soda

2/3 cup canned pureed pumpkin

Preheat oven to 350 degrees.

Line a jelly roll pan with foil leaving the shiny side up.  Spray foil with Pam. 

In a separate bowl, mix the flour, sugar, cinnamon, baking soda, eggs and pumpkin together until smooth.  Pour in jelly roll pan.  Spread batter to the edges of the pan.  Bake for 15 – 18 minutes or until the pumpkin roll bread bounces back when lightly touched.

Let cool on a wire rack and make the filling. 

Filling

8 oz cream cheese (softened)

3 t butter (softened)

1 cup powdered sugar

1 t vanilla

1/2 cup – 1 cup chopped pecans

Mix the cream cheese, butter, sugar and vanilla until smooth.  Add pecans and mix until incorporated.  Gently smooth the filling on the (cool to the touch) pumpkin roll bread.  

Loosen the edges from the foil with a butter knife.  Start on a short side and gently roll the pumpkin roll.  Use the foil to tuck the beginning in tight.

Roll as tight as possible.  Wrap in foil and chill for several hours then enjoy. 

 

This is a great make ahead dessert.