Savvy Toddler Mom

I’m not really one to share recipes, but I sampled this one earlier in the week and it is delicious!  Perfect for the fall/Halloween season, too.

So, with a thanks to my neighbor Deidre, here it is:

Bake 15-1 7 minutes at 375 degrees

Beat: 3 eggs, 5 minutes

Add: 
1 C sugar
2/3 C pumpkin
1 tsp. lemon juice

Fold in:
3/4 C flour
1 tsp. baking powder
2 tsp. cinnamon
1 tsp. ginger
1/2 tsp. nutmeg
1/2 tsp. salt

Optional:
Top with 3/4-1 C chopped walnuts or pecans (I recommend pecans!)

Line cookie sheet with wax paper, spray with Pam (just over the edge of pan, or paper will burn).

Pour mixture evenly onto greased wax paper.

Sprinkle with 3/4-1 C chopped walnuts or pecans.

Bake 15-17 minutes at 375 degrees.

Sprinkle powdered sugar and place a thin towel over the top. (Sugar helps it to not stick!)

Invert, peel paper off, and roll (in the towell) length-wise, until cooled.

Filling: (smooth)
Whip:
1 C powdered sugar
8 oz. softened cream cheese
4 Tbsp. softened butter
1/2 tsp. vanilla

Unroll and spread evenly onto cooled roll, re-roll (without towel) and refrigerate.  Place in plastic wrap and foil to help keep it fresh!

FREEZE - easier to slice and serve!