Pumpkin Roll!

As promised I am sharing with you my famous family recipe!

History first:
Chris and I made this recipe the very first Thanksgiving we spent together. I think there have been a few years that we didn't make it together but it has been at our Thanksgiving table every year since the beginning.


Pumpkin Roll:

Ingredients

• Pumpkin Roll:
• 3 eggs
• 1 cup sugar
• 2/3 cup pumpkin
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 1/2 teaspoon pumpkin pie spice
• 3/4 cup sifted flour
• Filling:
• 1/4 cup butter
• 1/4 cup whipping cream
• 2 cups powder sugar
• 1 8 oz. package cream cheese softened 

Directions

• Pre-heat oven to 375 degrees. Line a jelly roll pan with waxed paper. Set aside.
• Beat eggs on high for 5 minutes, then add rest of the ingredients in order. Fill jelly roll pan with batter and then bake for 15 min. While baking take a clean dish towel (same size as jelly roll pan) and sprinkle liberally with powder sugar. When the cake is finished, take out of the oven and while it is still warm invert onto the powdered sugar lined towel. Roll up the cake starting with the small side. Let cool and then refrigerate overnight.
• In the morning make the filling. In your mixer cream butter and cream cheese together. Then add the sugar and whip cream.
• Next un-roll the pumpkin cake and remove the wax paper. Then spread the filling over the inside part of the roll. Next re-roll the pumpkin roll. Refrigerate for a few hours. Sprinkle with powdered sugar. Serve and enjoy. Yield: serves 15 or 2 if you are really selfish! :)
  
  

  Notes: 

  This pumpkin roll has taken the place of pumpkin pie in our family. One roll is never enough, I usually make 2!