Even though the recipe dish of a Pumpkin Roll is best known for autumn season, this treat can be worked around the holidays and served to pumpkin-lovers. For me, I love having this as my birthday "cake" since it's sweet enough and very heart-warming! The cream cheese and cinnamon gives it a light taste, which makes for a breakfast favorite. You can also make this into cupcakes if you wish as this recipe is flexible.

Pumpkin Spice & Everything Nice!

Directions

1. Beat eggs 5 minutes (secret of recipe).
 
2. Gradually add sugar to eggs.
 
3. Add all other ingredients. Mix well.
 
4. Pour into 10x15 inch jellyroll pan lined with waxed paper.
 
5. Bake at 350° for 10 to 15 minutes.
 
6. When done, turn out on linen cloth dusted with confectioners sugar.
 
7. Roll up while warm.
 
8. Roll up while warm.

Filling

• ½ c. confectioners sugar
• 4 Tbsp. butter, softened
• 1 (8 oz.) cream cheese
• ½ tsp. vanilla

Mix well until smooth. Unroll bread; spread filling on bread and roll up. Store in waxed paper in refrigerator.

Main Ingredients

3 eggs

1 c. sugar

⅔ c. pumpkin

¾ c. flour

1 tsp. lemon juice

2 tsp. cinnamon

½ tsp. salt

1 tsp. ginger

1 tsp. nutmeg

1 and ¼ c. powdered sugar, divided

1 (8 oz.) butter, softened

½ tsp. vanilla

1 tsp. baking powder