Mom’s Pumpkin Roll

My mom makes the best pumpkin roll you’ve ever imagined!  It’s good warm or cold, as breakfast or dessert.  Even Forrest, who swore to only eat “chocolate” desserts will chose this off the dessert table at the holidays. 

Mom’s Pumpkin Roll
Mary Ramsey

3eggs
1cup sugar
3/4 cup all-purpose flour
1 tsp baking soda
1 tsp cinnamon
2/3 cup pumpkin (canned is ok)

Mix all ingredients together and spread in a well-greased 15 1/2″ x 10 1/2″ Jelly Roll Pan.

Bake at 375 for approximately 15 minutes. Cool completely. Spread filling over cooled bread. Roll the 10 1/2″ end into a roll. Wrap in wax paper and then in aluminum foil and freeze until the day you are ready to serve. Slices easiest while still partially frozen.
 
FILLING
 
12 oz cream cheese
1/4 cup butter
1 cup powdered sugar
1/2 tsp vanilla
 
Beat Well and spread on cooled bread.

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