Tasty Tuesday~ Pumpkin Roll

OK, I know it is Wednesday but yesterday was a day full of cutting moose. I feel like that is all we have done for the last 2 weeks. Then I realized that is exactly what we have been doing! Helping others cut their moose and then cutting our own moose. I doubt this will be the last we cut meat this year but I am just glad ours is done and in the freezer. Now I can relax and start to enjoy Fall.... which I think has turned into winter since when I took Kaden to school yesterday morning, our truck was covered in white snowflakes. So I better enjoy the Fall as fast as I can. =) One of my favorite things to eat in the fall or Anytime for that matter, is PUMPKIN ROLLS!!! I LOVE LOVE LOVE LOVE LOVE them.... A LOT!!!! When we lived in Florida our friend Ryan would make these and bring me one. Oh I love them. Then when we moved up here he gave me his recipe. Thanks RYAN!

I make these with out egg and use egg re-placer, and I must say with eggs it works a lot better. With eggs it turns out with more of a fluffy cake, but since Kaden is allergic to eggs I make these with egg re-placer. It still tastes scrumptious but just not so fluffy. I always thought pumpkin rolls were hard to make and would just buy them at Walmart. But these are easy and are so yummy. They are nice to make for gifts and are always a great crowd pleaser for a party. They freeze well and are nice to make ahead and then when life gets busy for the holidays you can just pull them out of the freezer. Make some you will love it! Sit down and enjoy a piece while reading a book and drinking Hot chocolate. That is always what I dream about doing when I have time.... which hasn't happened yet. But one of these days it will!=)

Pumpkin Roll~ Ryan Maier's Recipe
Mix:
3 eggs slightly beaten
1 cup white sugar
2/3 cup pumpkin pie mix(if I don't have the mix I use pumpkin with cinnamon and all spice.)
1 teaspoon baking soda
1/2 tsp salt
3/4 cup flour

Spray a jelly roll pan or cookie sheet with a edge pan with pam. Line pan with wax paper. Spray wax paper with pam. Pour pumpkin mixture in pan. Spread evenly around pan. It will be a thin layer. Bake at 350 degrees for 20 minutes. Remove from oven and roll into a log. then let it cool completely. I refrigerate it for a while

Filling:
2 Tablespoons soft margerine
1 8oz pk cream cheese
1 cup powder sugar
1 tsp vanilla
Cream together. Carefully unroll log and remove Wax paper. spread filling on cake and re-roll. Wrap in foil or saran wrap. I use saran wrap. Chill or freeze.