1 cup sugar
3/4 cup flour
1 tsp salt
1 tsp baking soda
1/2 tsp cinnamon
2/3 cup mashed (canned) pumpkin
8 oz cream cheese, softened
1 tsp butter, melted
1 tsp vanilla
1 cup powdered sugar
Preheat the oven to 350 degrees. Grease a 15 X 10-inch jelly roll pan. Cut wax paper to fit the bottom of the pan and leaving about an inch overhang on each of the short ends of the pan. Lightly grease the wax paper and sides of the jelly roll pan.
Mix the sugar, flour, salt, soda, cinnamon, eggs and pumpkin in a large bowl. Pour mixture over the waxed paper and smooth it evenly. Bake for 14-15 minutes until edges pull away from the sides of the pan.
For whatever reason... it has been impossible for me to find pumpkin. So once you get a can save it! You can make about four rolls with just one can, so put it in the freezer. I know, I know this is my theory on everything. BUT REALLY i was shocked at how well the pumpkin thawed!!!
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Original Recipe: Michelle Kennedy