Ohhh, that sounds soooooooo good, this morning. You wouldn’t want to share the recipe, would you? :-)
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!