Pumpkin Roll

I finally found the recipe! My original is floating around somewhere but I found a copy of it in my Holiday Binder in the Thanksgiving folder… right where it should be! My oldest daughter and one of my sisters love to make these around the holidays and everyone looks forward to them!

You can also check out this neat idea I saw on Pinterest to make it a little bit more festive. If that link doesn’t work check out this one HERE.

Pumpkin Roll

Pumpkin Roll

Ingredients:

Cake:

  • 3 eggs
  • 1 c. sugar
  • 2/3 c. canned pumpkin
  • 3/4 c. all-purpose flour
  • 1/2 t. baking powder
  • 1/2 t. baking soda
  • 1/2 t. salt
  • 1/2 t. cinnamon
  • 1/2 t. nutmeg
  • 1/2 chopped nuts, optional

Filling:

  • 1-8 oz container whipped topping
  • 4 c. 10x sugar
  • 1 t. vanilla
  • 1 stick butter, room temperature
  • 8 oz cream cheese, room temperature

Directions:

Preheat oven to 350.

Spread wax paper on a cookie sheet with a good edge and spray with some nonstick spray.

Mix eggs & sugar VERY well.

Add all of the cake ingredients and mix well.

Pour the batter on the prepared pan and spread evenly.

Bake 12-15 minutes until light brown.

Remove from the oven.

Sprinkle with a little 10x sugar, optional.

Cover the top with more wax paper or a clean towel.

Carefully roll up into a roll and set in the fridge to cool. At least one hour.

Cream the butter and cream cheese together until light and fluffy.

Add in the 10x sugar, a little at a time.

Add in the vanilla, beat well.

Mix the whipped topping, and beat until smooth.

When the cake is cool, carefully unroll and spread with an even layer of the filling.

Roll back up and cover with plastic wrap.

Chill for at least one hour.

This can also be made ahead of time and stored in the freezer until ready to use.

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