Yum, it's pumpkin time!

I am NOT a morning person.  I have been habitually late this summer to work, yet Friday I learned why it may be nice to be on-time.  I raced Abby to school, we barely made it, but we did.  After I dropped her off, I looked at my clock and I still had 10 minutes to get to work.  Since I only work 3 minutes from Abby's school, I decided to go and get some breakfast.  I splurged on an Einstein bagel.  It was pumpkin.  As I bit into it, I felt the heavens open and angels singing "Ahhhhhhhhhhh".  Yes it was THAT good.  Once again I am benefiting from my favorite part of the year, fall.  I know, I know, yesterday was 98 degrees, today won't be any cooler but in the retail world, it's officially fall!  The pumpkin cavalry has come to save the day!  The pumpkin shakes, pumpkin rolls, pumpkin pie, pumpkin chai, pumpkin bread, pumpkin cookies, and pumpkin cheesecake will carry me through the rest of the summer, where soon I will be able to walk outside and feel the crispness of the air on my cheeks and layer my clothing to my hearts content!

Here is one of my favorite pumpkin recipes:

Libby's® Pumpkin Roll with Cream Cheese Filling

By: Libby's® 

Ingredients

• 1/4 cup powdered sugar (to sprinkle on towel)
• 3/4 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground cloves
• 1/4 teaspoon salt
• 3 large eggs
• 1 cup granulated sugar
• 2/3 cup LIBBY'S® 100% Pure Pumpkin
• 1 cup walnuts, chopped (optional)
• 1 (8 ounce) package cream cheese, softened
• 1 cup powdered sugar, sifted
• 6 tablespoons butter or margarine, softened
• 1 teaspoon vanilla extract
• 1/4 cup powdered sugar (optional)

Directions 

PREHEAT oven to 375 degrees F. Grease 15 x 10-inch jelly-roll pan; line with wax paper. Grease and flour paper. Sprinkle towel with powdered sugar.

1. COMBINE flour, baking powder, baking soda, cinnamon, cloves and salt in small bowl. Beat eggs and sugar in large mixer bowl until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared pan. Sprinkle with nuts.
2. BAKE for 13 to 15 minutes or until top of cake springs back when touched. Immediately loosen and turn cake onto prepared towel. Carefully peel off paper. Roll up cake and towel together, starting with narrow end. Cool on wire rack.
3. BEAT cream cheese, powdered sugar, butter and vanilla extract in small mixer bowl until smooth. Carefully unroll cake; remove towel. Spread cream cheese mixture over cake. Reroll cake. Wrap in plastic wrap and refrigerate at least one hour. Sprinkle with powdered sugar before serving, if desired.