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Pumpkin Roll Recipe

Pumpkin Roll Recipe

Fall is in the air and so is all the pumpkin edible creations. You know how everyone goes crazy this time of year for ANYTHING pumpkin  flavored, including myself! I have always loved making this treat! It has now become a yearly tradition in our family. It’s easy and perfect for giving as a holiday gift or freezing and pulling out for that unexpected guest! You can also cut this in half and give half to a friend while you still get to enjoy this treat! 




Finished Product!
Finished Product!



*Pumpkin Roll

1 cup flour, sifted

1 cup sugar

1 teaspoon baking soda

1 cup pumpkin puree

1 ½ teaspoon pumpkin spice

3 eggs

Pinch of salt


*Cream Cheese Filling

8 ounces cream cheese

1 cup confectioners sugar

½ teaspoon almond or vanilla extract

¼ cup pecans, chopped

2 tablespoons butter, soften



Preheat oven to 375°

Use a 15 inch by 10 inch by 1 inch baking pan/ jelly roll pan. Line the inside with parchment paper.

In a large mixing bowl add sifted flour, granulated sugar, baking soda, pumpkin puree, pumpkin spice, and salt. Begin to mix on low. Slowly add in eggs one at a time until completely mixed. Pour pumpkin mixture evenly into pan.

Bake for 10-15 minutes until a toothpick come out clean and springs back when lightly touched. Let the pumpkin roll completely cool.

While the pumpkin roll cools you can begin to make the filling. In a small mixing bowl beat cream cheese, confectioners sugar, butter, and almond extract until smooth. Fold in chopped pecans.

On the cooled pumpkin roll, spread the filling out evenly over the pumpkin roll. Roll up the loaf lengthwise. Use plastic wrap to tightly hold the roll in place. Place in the freezer for 15 minutes or until ready to serve. Garnish with confectioners sugar and slice into 1 inch or larger portions.



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