I look forward to making this every year. I’ve been itching for fall to hurry and get here and even more so after smelling the kitchen full of pumpkin and cinnamon.

Its easiest to double this recipe and make two large rolls. One 15 oz. can of pumpkin is exactly enough to make two rolls.

• 3 eggs
• 2/3 cup pumpkin
• 1 cup U-Bake white sugar
• 1/2 teaspoon U-Bake ground cinnamon
• 1 teaspoon U-Bake baking soda
• 3/4 cup U-Bake all-purpose flour
• 1/2 cup U-Bake chopped nuts or pecans(optional)
• U-Bake Confectioners’ sugar for dusting

Preheat oven to 375 degrees. Line a 15×10x1 inch baking pan with a sheet of parchment paper (enough where it sticks out over the sides).

In a large bowl, beat eggs on high for five minutes. Gradually add white sugar and pumpkin. Add flour, cinnamon, salt and baking soda. Spread batter evenly in pan. Sprinkle with nuts evenly on top if desired. Bake 15 minutes. Immediately turn out onto a linen towel dusted with confectioners sugar. Roll cake up in the towel, lengthwise. Allow to cool.

Unroll cake, remove parchment paper. Spread cake with U-Bakes ready-to-use Cream Cheese Frosting and re-roll. Dust with confectioner’s sugar.