Ingredients
- 3 eggs, separated
- 1 cup sugar, divided
- ⅔ cup canned pumpkin
- ¾ cup all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon ground cinnamon
- ⅛ teaspoon salt
- 1 package (8 ounces) cream cheese, softened
- 2 tablespoons butter, softened
- 1 cup confectioners' sugar
- ¾ teaspoon vanilla extract
- Additional confectioners' sugar, optional
Recipe Description
I have a very long-standing relationship with pumpkins. I have had an admiration and love of pumpkins for almost as long as I can remember. Perhaps it was planting them in our garden as a kid and then harvesting them for my mom’s pumpkin pie, or for the purpose of lighting up the front steps of our farmhouse as a freaky-looking jack-o-lantern. A couple of days ago, I found yet another way to enjoy this old friend of mine – in the form of a pumpkin cake roll.
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