Pumpkin Obsession Finale

So, I know I got carried away with the pumpkin, but I love me some pumpkin! This is officially my last pumpkin creation for this Holiday season that I will admit to making!



My sassy cousin Kaitlyn shared this recipe with me after she made my Thanksgiving with it and I made it for my Thanksgiving II with the hubs and friends. It turned out so good and I think it is because this recipe actually uses a whole can of pumpkin...the more, the better!



Thanks Kaitlyn Rose!



3 eggs beat

1 cup sugar

1 can pumpkin

3/4 cup flour

1 teaspoon baking soda

2 teaspoon cinnamon



Mix together and pour on a cookie sheet that has sides. I lined mine with parchment paper and plenty of pam.













Bake for 15-20 minutes at 375 degrees. If you line the pan with the parchment paper and pam you can place the whole pan in the fridge for 20 minutes after it bakes. If not, turn the cake out onto a waxed paper covered in powdered sugar and then refrigerate. The cake is very sticky, so I would definitely recommend the parchment paper and pam option.






Mix up the filling:

1 cup powdered sugar

8 oz. cream cheese (soft)

4 tablespoons butter (soft)

1/2 teaspoon vanilla




Spread over the cake.








ROLL it up and then sprinkle powdered sugar on top. Mine looked a bit messy and split on the side, but it tasted so good and once you slice & serve it you can't see any of the flaws.







Sliced and delish!

Cheers to the pumpkin spice flavor that just brings in the Holiday feel! I love it!

xoxo,

Tipsy