Aunt Cindy’s Pumpkin Rolls

Serves 8-12
½ can pumpkin filling
3 eggs
1 cup sugar
¾ flour
½ tbsp baking soda
¼ tsp. each of cloves, nutmeg, cinnamon
2 tbsp butter (or margarine)
¾ tsp. vanilla extract
8 oz. softened cream cheese
1 cup confectionary sugar

Mix together: ½ can (2/3 cup) pumpkin filling, 3 eggs, 1 cup sugar, ¾ cup flour. ½ tbsp baking soda, ¼ tsp. each of cloves, nutmeg, and cinnamon spread evenly into a cookie sheet lined with wax paper. Bake 12 minutes at 375˚F. Turn out while hot (directions below), chill completely, then fill with following: 2 tbsp butter (or margarine), ¾ tsp. vanilla extract, 8 oz. softened cream cheese, 1 cup confectionary sugar. Mix together with electric mixer until very soft and creamy.

Before chilling the pumpkin mixture: Right out of the oven, cover the pumpkin cake with a piece of wax paper and an upside down (2nd) cookie sheet. Flip and carefully peel wax paper from bottom of cake. Replace with fresh wax paper and/or cotton/linen dishtowel on top; flip again and remove wax paper from the op of cake. This will remove the trusty top layer. Replace with fresh wax paper and towel inside. Cool for 1 hour at room temperature and then refrigerate until completely cooled. Carefully unroll, removing only the inside wax paper and only far enough to stuff filling into center and spread on unrolled surface. Re-roll inside outer wax paper and towel, re-chill and serve.