Pumpkin Roll (Mills)

Yield: 2 Pumpkin Rolls

Cake Ingredients:

• 1 cup oil
• 2 cups sugar
• 2 cups pumpkin puree
• 4 eggs
• 2 cups AP flour
• 2 tsp baking soda
• 1/2 tsp salt
• 2 tsp pumpkin pie spice

Frosting Ingredients:

• 2 packages (8 oz each) cream cheese
• 2 tsp vanilla extract
• 1/4 cup butter, softened
• 3 1/2 powdered sugar, plus extra for dusting
• 2 tsp milk

Directions:

1. Preheat oven to 350° F.
2. Mix dry ingredients together.
3. Mix wet ingredients together.
4. Combine wet and dry ingredients.
5. Pour 1/2 of mixture into two jelly roll pans, lined with parchment paper and greased.
6. Bake 15-20 minutes.
7. Cool for 10 minutes, then invert onto damp towels.
8. Remove parchment paper and roll. Cool completely.
9. Beat frosting ingredients together until fluffy.
10. When cakes cool, unroll and frost.
11. Re-roll.
12. Dust with powdered sugar, if desired.

Recipe courtesy of: Judi Mills and Erin Kratky