Pumpkins are the mascot for the fall season. Think about it; we carve them, we use them to flavor lattes and we create about a million recipes that are centered on them.

Unsurprisingly, the go-to place for finding these delicious recipes is Pinterest; I must have at least seven different recipes pinned that I’d like to try.

It took a while to decide on which recipe to make this week, but I ended up choosing a recipe for tasty-looking pumpkin cream cheese bread roll. It was a little more challenging than some of the other recipes I’ve tried, but definitely worth the work in the end.

Here’s how to make it:

Cake ingredients:

3 eggs

1 cup sugar

2/3 cup canned pumpkin

1 tsp. baking soda

1 tsp. cinnamon

½ tsp. nutmeg

¾ cup flour

Powdered sugar for dusting

Filling ingredients:

8 oz. cream cheese

4 tbsp. butter

1 cup powdered sugar

1 tsp vanilla

1. Preheat the oven to 350 degrees.
2. Beat together the eggs and sugar until combined.
3. As you mix, slowly add the remaining cake ingredients until completely combined.
4. Line a cookie sheet, cake pan, or jelly roll pan with wax paper. Grease both the pan and the wax paper with cooking spray.
5. Pour the cake batter onto the wax paper — use a spatula to spread it evenly onto the pan.
6. Put the pan in the oven for about 15 minutes, or until you can stick a toothpick in the cake and take it out clean.
7. As the cake is baking, mix together all of the filling ingredients until smooth. You may need

   

   to add some more powdered sugar for sweetness.

8. Before the cake is done baking, lay out a clean dish towel on a flat surface and dust with powdered sugar.
9. When the cake is done, let it cool for only a couple of minutes and then flip it over onto the dish towel.
10. Slowly remove the wax paper from the cake and spread on the cream cheese filling. Make sure to cover the entire cake evenly.
11. Very slowly, so the cake doesn’t tear (like mine did) start rolling the bread inside the towel. As you continue, you can eventually remove the towel.
12. When you have the bread all rolled up, let it chill it in the refrigerator for 2-3 hours, cut, serve and enjoy!