I am wanting to make a pumpkin roll does anyone have a recipe for it that you have used.

Thanks

I've made this a few times, and I always get compliments! (From Betty Crocker)



Spiced Pumpkin Praline Roll
All the flavors of fall are rolled into this delectable dessert. Make this spicy pumpkin cake roll, and use the remaining cake mix to make a quick batch of cupcakes!

Prep Time:25 min
Start to Finish:1 hr 5 min
Makes:10 servings

3 eggs
3/4 cup canned pumpkin (not pumpkin pie mix)
1/4 box Betty Crocker® SuperMoist® yellow cake mix (1 cup)
1 1/2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves
About 2 tablespoons powdered sugar
1/2 package (8-oz size) cream cheese, softened
1/2 cup packed brown sugar
1 cup whipping cream
1/4 cup chopped pecans, toasted

1. Heat oven to 375°F (350°F for dark or nonstick pan). Line 15x10x1-inch pan with foil or waxed paper; grease or spray foil or waxed paper.
2. In medium bowl, beat eggs with electric mixer on high speed about 2 minutes or until very thick and lemon colored. Beat in pumpkin until well mixed. Gradually beat in dry cake mix, cinnamon, nutmeg and cloves on low speed; continue beating 1 minute. Pour into pan, spreading to corners.
3. Bake 11 to 14 minutes or until cake springs back when touched lightly in center. Immediately loosen cake from edges of pan and turn upside down onto towel generously sprinkled with powdered sugar. Carefully remove foil. While hot, carefully roll cake and towel from narrow end. Cool on cooling rack at least 30 minutes.
4. In medium bowl, beat cream cheese and brown sugar with electric mixer on high speed until smooth. Gradually add whipping cream; beat until stiff. Stir in 2 tablespoons of the pecans. Unroll cake and remove towel. Spread two-thirds of the cream cheese mixture over cake; roll up. Spread remaining cream cheese mixture over outside of cake. Sprinkle with remaining 2 tablespoons pecans. Store covered in refrigerator.
High Altitude (3500-6500 ft): For cupcakes, use paper baking cups; bake at 375°F (350°F for dark or nonstick pan) 15 to 18 minutes. 18 to 20 cupcakes.

Nutrition Information:
1 Serving: Calories 260 (Calories from Fat 140); Total Fat 16g (Saturated Fat 8g, Trans Fat 1/2g); Cholesterol 105mg; Sodium 150mg; Total Carbohydrate 26g (Dietary Fiber 1g, Sugars 20g); Protein 4g Percent Daily Value*: Vitamin A 70%; Vitamin C 0%; Calcium 8%; Iron 6% Exchanges: 1/2 Starch; 1 Other Carbohydrate; 0 Vegetable; 1/2 High-Fat Meat; 2 1/2 Fat Carbohydrate Choices: 2
*Percent Daily Values are based on a 2,000 calorie diet

OMG! That sounds delightful! I never have good luck with rolls, but I am going to try this one! MMMMMM.... Yummy!

I have a recipe too......will try to find it.....