[gardengirl]

It’s very delicious, and nutritious, too. Somewhat. Smirk. Very easy to fix and it looks so elegant. It’s just like making a jellyroll.

Pumpkin Roll

4 eggs
1/2 tsp vanilla
1/2 cup sugar
2 tsp pumpkin pie spice
1/2 cup flour
1/2 can of pumpkin—small can
Mix all together and pour into greased jellyroll pan. 15x10x1 Bake at 375 for @ 15 mins. Dust kitchen towel liberally with conf. sugar. Turn cake out onto kitchen towel, roll up from the short end. Leave it until cool.

Filling
3 oz cream cheese, softened
1 tsp vanilla
2 cups conf. sugar

Mix together. Unroll cake and spread filling evenly. I leave about an inch clear around the edges. Roll the cake back up. This is much better if you make it a day ahead and refrigerate overnight!

This is always a great hit, but I usually only make it once or twice a year. It is rich. Some people separate the eggs/egg whites. Seems like a lot of trouble to me. I like it thick—it’s more like pumpkin pie that way. Enjoy!

Since the recipe calls for odd amounts of pumpkin and cream cheese, I usually make two at a time—one for us and one for someone else!

[Lady Jag]

I Meant To Do My Work Today

I meant to do my work today, But a brown bird sang in the apple tree, And a butterfly flitted across the field, And all the leaves were calling me. And the wind went sighing over the land, Tossing the grasses to and fro, And a rainbow held out its shining hand-- So what could I do but laugh and go? Devorah Seidenfeld

[yorkie]

Thanks for the recipe, GG!

[Billie]

Thanks for getting back with us with that yummy Pumpkin Roll recipe. May have to make it again. Sam’s Club has a pumpkin cheesecake every year about this time, and it’s pretty darn good, too. :)

[jaycee]

It is now Tuesday but I did get a copy of your delicious Pumpkin Roll. Don’t know if I will make it before Thanksgiving or not...but I will if I can. Thank you, G.G.!