Jimmy’s Pumpkin Roll

3 eggs
1 cup granulated sugar
2/3 cup pumpkin
3/4 cup all purpose flour
1 teaspoon baking powder (Jimmy leaves it out)
1/4 teaspoon salt (Jimmy leaves it out)
2 tsp. cinnamon
1 tsp. pumpkin pie spice

Filling:
1 cup powdered sugar
8 oz. cream cheese
6 T. soft butter
1 tsp. vanilla

Preheat oven to 375 degrees F. Butter a 15×10 inch jelly roll pan and line with wax paper. Butter the wax paper. (Anna’s Note: Flour-added Pam also works for this)

Beat eggs and sugar until very light and fluffy. Mix in pumpkin. Stir together flour, baking powder, salt, cinnamon and pumpkin pie spice, then stir into batter. Pour into lined cookie sheet and bake at 375 degrees 13-15 minutes. Spread a clean linen dish towel on counter. When pumpkin bread is removed from oven immediately spread powdered sugar all over it and flip the cookie sheet onto the towel quickly. Remove wax paper from bottom of bread. Roll the bread along with the towel into log shape and try not to break it as you curl it. Allow to cool at least 30 minutes (Anna’s Note: took over an hour). This will give the pumpkin bread the tendency to curl after it has cooled off.

Now unroll the dish cloth and bread. After mixing all the ingredients for the filling, spread the filling onto the bread and roll the bread into the same direction. Now cover with wax paper and chill to set for a few hours. Sprinkle with powdered sugar before cutting into slices. It really tastes good after sitting in the refrigerator for a day or so.

Love & Hugs,

AngelBear7042