The Best Pumpkin Roll EVER!

I found this recipe last Thanksgiving on Anna’s site, Cookie Madness. I love her site, and will be making a few of her treats this Christmas!! This is my favorite baked gift! It’s so simple but aesthetically pleasing! Plus you can make it ahead and seriously the longer it sits in the fridge, the better it tastes (within reason of course).
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Pumpkin Roll

3 eggs
1 cup granulated sugar
2/3 cup pumpkin
3/4 cup all purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
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.

In on bowl, beat eggs and sugar until very light and fluffy. Mix in pumpkin.

In another, 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 (It’s easier than you might think). Allow to cool at least an hour (I usually move on to another batch while it’s cooling). This will give the bread the tendency to curl after it has cooled off.

Mix all ingredients for the filling.

After it’s completely cooled, unroll the dish cloth and bread and 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.

So very yum and festive! Enjoy!

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