Pumpkin Roll

Bring on all the pumpkin Fall and Holiday flavors! Pumpkin Roll has become a staple in our house over the last few years and it's easy to see why - it pretty much rocks in all ways.

Eggs Sugar Pumpkin puree Flour Cinnamon Baking soda Butter Cream cheese Vanilla Powdered Sugar

Reason #1 To Try Pumpkin Roll The cream cheese filling is just sweet enough to compliment the pumpkin!

Reason #2 To Try Pumpkin Roll Subtle Fall spices rolled into a moist cake

Reason #3 To Try Pumpkin Roll Stores really well for make-ahead holiday goodies (this is the kicker - you can make it now, freeze it, and pull it out for your holiday guests, as if you made it that very day!)

While your pumpkin cake is baking, clear a space on your counter, lay down a clean tea towels (nothing too fluffy or cottony) and sprinkle with powdered sugar.

Starting with the narrow end, roll the cake and the towel together being sure to make the roll tight. Place in the fridge until cool. Easy as pie!

When cake is completely cooled, carefully unroll it from the towel. Spread filling onto the cake, leaving about ¼ inch around edges. Re-roll cake (without the towel) and refrigerate for about an hour.

Cake can be made ahead of time and frozen up to one month. Remove about an hour before serving to allow cake to reach room temperature