RECIPE: HOLIDAY PUMPKIN ROLL

This recipe has been in my family for decades. For us, it wouldn’t be a holiday without it! I hope your family will enjoy it too.

Pumpkin Roll

• 3 eggs
• 1 cup sugar
• 2/3 cup solid packed pumpkin
• ¾ cup flour
• ½ tsp cinnamon
• 1 tsp baking powder
• ½ English walnuts, chopped (optional)
  

Filling

• 1 cup confectioner’s sugar
• 8 oz cream cheese
• 2 tbsp margarine
• ¾ tsp vanilla
  

Grease a 10”x15”x1” baking pan and line with waxed paper. Beat eggs and sugar. Stir in pumpkin. Combine flour, cinnamon, and baking powder. Add to pumpkin mixture and blend well.

Pour onto baking pan and spread evenly. Sprinkle with nuts (optional). Bake at 350F for 10 to 15 minutes. Cake should spring back when touched lightly.

Remove from oven and loosen edges with knife. Turn cake out onto a paper towel sprinkled with confectioner’s sugar. Remove waxed paper. Roll cake and towel together. Cool completely.

Unroll cake and spread with filling. Roll cake up again and chill. Keep refrigerated. May be frozen.