Roll Into November

Okay, one more recipe involving pumpkin.  Pumpkin rolls are way easier to make than they seem.  Honest.

Pumpkin Rolls

Grease & line a jelly roll pan with wax paper.  Leave about 2" on each end (long ends).  This makes it easier to get the cake out of the pan.

Mix:

3 eggs

2/3C pumpkin

1C sugar

1t baking soda

1/2t cinnamon

3/4C flour

Pour onto wax paper lined pan.  Sprinkle with chopped nuts, if desired.  Bake in 375 degree oven for 15 minutes.

Sprinkle tea towel with powdered sugar.  Turn cake out onto towel to cool.  Remove wax paper. 

Frosting:

2T butter

1C powdered sugar

1 (8 oz) pkg cream cheese

3/4 t vanilla

Mix all ingredients together, spread over cooled cake.  Sprinkle with nuts, if desired.

Using the towel to help, roll up cake from short end.  Wrap in saran wrap.  Roll can be frozen.

~ I've found that the cake won't crack when you roll it after frosting, if you roll it in the towel while it's still warm, let it cool, and then unroll it to spread with frosting.

~ Also it's easier to remove the wax paper from the cake if you do it while the cake is still warm. 

1 small can of pumpkin will yield 2 rolls.

Pumpkin roll is a nice alternative to pumpkin pie for Thanksgiving or just a yummy treat at any time.