Pumpkin Roll

Thanksgiving Day is tomorrow. If the only thing you love about pumpkin pie is the whipped topping, then try this pumpkin roll as an alternative.


Ingredients (pumpkin layer):

3 eggs
1 c. sugar
1 c. canned pumpkin
1 tsp. baking soda
3/4 c. flour
1 tsp. cinnamon (or to taste)
1/2 tsp. pumpkin pie spice (or to taste)

Mix all ingredients and spread on a small cookie sheet lined with wax paper. Bake at 375 degrees for 13-15 minutes. Invert onto large cutting board lined with sheet of wax paper. Carefully peel off wax paper on pumpkin layer (be careful around corners). Place another sheet of wax paper on top and roll pumpkin layer into log shape starting with shorter end. Freeze for at least 20 minutes.

Ingredients (filling):

8 oz. cream cheese, softened
4 tbsp. butter, softened
1/2 c. powdered sugar
1 tsp. vanilla

Cream together. Remove pumpkin from freezer and unroll. Remove top sheet of wax paper. Spread filling evenly over pumpkin layer. Carefully roll back up into log shape (use sheet of wax paper underneath to help roll). Wrap pumpkin roll in foil and refrigerate overnight (more flavorful if eaten a day after being made). Makes 10-12 slices.

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