Fall From Our Perspective

Fall is one of the most beautiful times of the year. 

It is so pretty around our house in the fall, because we are surrounded by trees.

Fall is ushered in with a craving for all things pumpkin.

Here is my favorite pumpkin recipe. I haven't made one yet this year.

It's been hard to do much cooking this fall, because I have been forced to stay off

of my feet for the most part due to this pregnancy. So I don't have any photos of it to make you drool over.

Pumpkin Roll

Cake ingredients:

3 eggs

1 cup sugar

3/4 cup pumpkin

1 tsp. lemon juice

3/4 cup flour

1 tsp baking powder

1/2 tsp. salt

1/2 tsp. nutmeg

1 tsp. ginger

2 tsp. cinnamon

powdered sugar ( needed for a towel, to keep the cake from sticking)

Cream Cheese Filling Ingredients:

1 cup powdered sugar

1 8oz. pkg. cream cheese, softened

4 Tbs. butter

1 tsp. vanilla extract

powdered sugar for topping

Directions:

Preheat oven to 375. In a large bowl, mix together eggs, sugar, pumpkin, and lemon juice.

In a separate bowl, mix flour, salt, baking powder, and spices.

Add the egg mixture to the flour mixture and stir until well blended.

Spray a 10 1/2" X 15" non stick cookie sheet with cooking spray. Pour the batter onto cookie sheet, spread evenly. Bake 12-15 minutes or until toothpick inserted comes out clean.

Prepare a clean kitchen towel by sprinkling heavily with powdered sugar.

After baking, turn the cookie sheet onto the towel, the cake should slide out onto the towel. Starting at one end, roll the cake into the towel. Cool 30-40 minutes.

For the filling, stir together the cream cheese, powdered sugar, vanilla and butter. Mix well.

After the roll has cooled unroll it and spread the filling evenly. Roll back up without the towel. Wrap in foil or plastic wrap and refrigerate for at least an hour, or until filling is firm.

Sprinkle with powdered sugar just before serving.

Enjoy!