My Traditional Pumpkin Roll

WOW,... I can't believe it's already

time to start planning our (your)

 Thanksgiving Day Meal!

It seem's as if it was just a few weeks 

ago I was getting ready for the new

school year. "Time flies when your having fun".

 Or is it "time flies when you have 

children at home?"  (lol)

I look forward to the Thanksgiving meal

like children look forward to 

Christmas morning! I am NOT kidding.

I get so excited with all the planning: searching for 

new dishes I want to try, shopping for the best 

deals for all the ingredients. Even the thawing

of the turkey! I just cant stop thinking about

all the items I want to make. 

I have started to add a few "new" dish's

each year to mix it up a little. However I also have my

traditional entree's  that I am under order

to NOT EVER leave out. (ha, ha) 

 My pumpkin rolls are in that category!

 Every year I have to make

at least 4 roll's...in addition to all the other

"mandatory" desserts. 

Today I wanted to share with Y'all 

My Pumpkin Roll's, in hopes that you might want to 

try them out and add them to your

Thanksgiving Day Dessert Table.

Lark's Sinful Pumpkin Roll's

3 Eggland's Best Egg's

1 C. Sugar

1 C. Pumpkin Puree

1 C. Flour

1 tsp. Baking Powder

2 tsp. Cinnamon

1 tsp. Ginger

1/2 tsp. Nutmeg

1/2 tsp. Salt
1/4 C. Chopped Pecan's*~ Optional

Cream Cheese Filling

2 (8oz.) Cream Cheese~ softened

3 TBSP. Butter~softened

2 C. Powdered Sugar

1 tsp. Vanilla

1/2 tsp. Pumpkin Spice~ *Optional

Preheat oven to 375

In a large mixing bowl combine all the cake ingredients 

together and beat until smooth.

Pour into a wax paper lined jelly roll pan,

that has been lightly sprayed with pam.

Spread out evenly and then bake 

for 15 minutes.

While the cake is baking you need to

prepare a thin towel covered with powdered sugar.

You will be inverting the hot cake onto the

powdered towel right out of the oven.

Slowly remove the wax paper from the cake

then  sprinkle again with powdered sugar. 

Then roll up and place into

the fridge to chill for 15 minutes.

Since you have a few minutes you can 

start mixing the filling.

Beat together the cream cheese and

butter until smooth and no lumps.

Add in the powdered sugar, vanilla

and if you choose the pumpkin spice.

Beat for another couple minutes.

Unwrap the chilled cake and spread filling

over entire cake. Carefully roll up the cake

again as tight as you can.

Return to the fridge to chill again for

another hour before serving.

(I like to place then into the freezer, 
by doing thisit is a lot easier to cut 
into slices with out tearing the cake.)

Serve 'em something special!

Lark