Every fall, my Mom makes me a Pump­kin Roll. It’s one of our fam­ily tra­di­tions, and some­thing that I look for­ward to all year. Mom’s Pump­kin Roll is basi­cally a moist, chewy pump­kin cake flat­tened, then rolled up and filled with sweet, ooey, gooey cream-cheese icing. It’s awesome!

So, you can imag­ine my glee when I got home today and dis­cov­ered one such Pump­kin Roll in my refrig­er­a­tor.

What about you? Are you in the mood for pump­kins and apples and other fall foods now? Inquir­ing minds want to know …

And best of all, here’s the recipe:

Pump­kin Roll

3 eggs

3/4 cup sugar

1/4 cup brown sugar

1 cup canned pumpkin

1 cup all-purpose flour

1 tea­spoon bak­ing powder

1/2 tea­spoon salt

1 table­spoon cinnamon

Com­bine eggs and sug­ars and mix well. Add remain­ing ingre­di­ents. Pour in a greased and floured jelly roll pan. Bake at 375 degrees for 12–15 min­utes. Sprin­kle towel with pow­dered sugar, turn roll onto towel and roll up (while it’s warm and flex­i­ble). Once it’s cool, unroll, remove towel, and frost with cream-cheese frost­ing. Then, reroll and refrig­er­ate until serving.

Cream Cheese Frosting

1 1/4 cup pow­dered sugar

One 8-ounce pack­age cream cheese

1/4 cup mar­garine, softened

1 tea­spoon vanilla.

Com­bine cream cheese, mar­garine, and vanilla until well-blended. Add pow­dered sugar and frost pump­kin roll.

Hope you like it as much as I do! Jen­nifer says as she wipes a bit of tell-tale icing off her lips …