This is so easy it’s like cheating. It’s very similar to the Pumpkin Spice Cake posted below. I adapted this from the Spiced Pumpkin Praline Roll on the Betty Crocker website. If you have a big can of pumpkin and a regular size box of spice cake mix you can make 4 rolls. You can get two rolls from one can of frosting. One day I’ll make their cream cheese filling and let you know how it tastes.
Easy Pumpkin Roll
3 eggs or 3/4 c. egg substitute
3/4 c. canned pumpkin (not the pumpkin pie mix stuff)
1 c. boxed spice cake mix (preferably a kind with pudding or that says super moist)
1 can creamy style cream cheese frosting
In a medium bowl, beat the eggs with a mixer on high until they are thick and yellow – about 2 minutes (or just shake the container of egg substitute really well). Mix in the pumpkin. Mix in the cake mix.
Spread in a 10 x 15″ jelly roll pan lined with greased wax paper or foil. Bake for about 10 minutes at 375*.
Remove from the oven and turn out onto a kitchen towel well dusted with powdered sugar. Roll it up in the towel and let it cool on a wire rack for around 1/2 hour. Unroll and spread with the cream cheese frosting. Roll it back up without the kitchen towel this time Sprinkle with more powdered sugar and store in the refrigerator.