This yummy pumpkin treat is pretty easy to make and so much fun to eat. Spreading cream cheese over a moist pumpkin cake then rolling it all up together makes for a perfect Halloween meal dessert not to mention the wonderful aroma that spreads through your whole house.

Many recipes call for a homemade pumpkin puree. It is up to you if you want to take the time to do this little feat. It’s pretty simple to do but is rather time consuming. If your short on time canned pumpkin works just as well. This recipe includes all the spices so try to choose a canned pumpkin that doesn’t include them. If your pumpkin includes the spices just leave them out when making this recipe.

Start by preheating the oven to 375 degrees. Use a 15X10 inch sheet cake pan and spray it lightly with a non stick cooking spray. Lightly flour the pan shaking off any excess flour.

To make the pumpkin roll you will need 3/4 C of flour, 1/2 t of baking powder and a 1/2 t of baking soda. The spices include 3/4 t of cinnamon, 1/4 t of allspice and 1/4 t of salt. Include 3 eggs, 1 C of sugar, 1/2 t of vanilla and 2/3 C of pumpkin puree.

Sift the flour, baking powder and baking soda together in a mixing bowl. Fold the spices into the mixture well the set aside. Place the eggs and sugar together in a separate bowl and beat on high for 5 minutes or until fluffy. Beat in the vanilla and puree until blended in well.

Slowly add in the flour mixture stirring the mixture as you add. Continue to stir until blended in well. Pour the batter into the prepared pan. Bake for 13 minutes or until the top springs back when lightly touched with a finger being careful not to over bake.

Lay a clean dish towel on a flat surface and sprinkle it lightly with powdered sugar. When the cake is done immediately turn it out onto the prepared dish towel. While the cake is still hot sprinkle it with some powdered sugar then roll the cake up with the towel. Set aside to cool.

To make the filling you will need 8 oz. of cream cheese, softened, 2 T of butter, softened, 1/2 t of vanilla and 1 C of powdered sugar.

Place the cream cheese, butter and vanilla into a bowl and beat with an electric mixer on high until light and fluffy, about 5 minutes. Add in the powdered sugar and beat until blended in and smooth.

Unroll the cake from the towel. The cake may crack slightly especially if it has not cooled completely. These cracks can be fixed when the filling is spread over the cake. Spread the filling evenly over the cake leaving about 1/8 inch uncovered around the edges of the cake. When the cake is rolled up the filling will spread to the edges without squirting out. Cover the roll with plastic wrap and chill until ready to serve or place in foil and freeze for up to 2 months.

Pumpkin rolls are a special treat for anyone who enjoys the taste of pumpkin. Cut off a nice slice, sprinkle with powdered sugar and enjoy.