Pumpkin Roll and Happy Thanksgiving

We wish all of our family and friends a happy Thanksgiving. This is the middle of the best part of the year for our family, between the NFL, Collage Football and the holidays it's a great time to look back and be grateful for all of the many blessings our Heavenly Father has provides us and all the loving support and blessings our family and friends have done for us through the year.

A great recipe that is perfect for the season is the pumpkin roll, it really is delicious and there isn't that much work involved just some time to refrigerate. I hope you enjoy it! I made it at shower and all the guests loved it and wanted the recipe so I figured I should share this with every one else that loves pumpkin this time of year!

Happy Thanksgiving! Drive safe and eats lots of turkey gobble gobble till you wobble!

Pumpkin Roll with Cream Cheese filling

Powdered Sugar
3/4 cup all purpose flour
1/2 tsp. baking powder
1/2 teas. baking soda
1/2 tsp apple pie spice

1/2 tsp Cinnamon
1/2 tsp salt
3 large eggs
1 cup sugar
2/3 cup pumpkin (such as Libby's 100% pure pumpkin)
1 cup chopped Pecans (optional)

Filling:

1 8oz. package of cream cheese, softened
1 cup sifted powdered sugar
6 Tablespoons butter, softened
2 tsp. vanilla
powdered sugar
1 container cool whip

Preheat oven to 375 degrees. Line a Stoneware bar pan with Parchment paper, up sides and pinched and pushed in corners.

In a mixing bowl combine flour, baking powder, baking soda, cinnamon, cloves and salt. Beat eggs and sugar with mixer in large bowl until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly into Stoneware bar pan. Sprinkle with nuts if desired.

Bake for 15-20 minutes or until top of cake springs back when touched. Immediately loosen from paper, sprinkle with powdered sugar with a Flour/Sugar shaker, and turn cake onto another parchment paper and sprinkle other side with powdered sugar. Roll cake up with the parchment paper inside of it and let cool completely in refrigerator.

Beat cream cheese, powdered sugar, butter and vanilla with a mixer until smooth. Fold in entire small container of cool whip. Carefully unroll cake; remove parchment paper. Spread cream cheese mixture over cake. Reroll cake. Wrap in plastic wrap and refrigerate at least one hour. Sprinkle with powdered sugar before serving. Serves 10-15 generous servings.