

To kick off this season of gratitude,
I hot glue-gunned this
Thankful Tree
with cuttings from our lilac tree
and a few vintage buttons.
(ain't it cute?)
*
As a family, we're writing down our blessings,rolling them up, and tying them to the tree. Come thanksgiving day, we'll gather together and read them one by one.
*
I'm grateful I get to look forward to that.
I think I'll go write it down right now.
In separate bowl, combine flour, baking powder, spices and salt. Add to egg mixture, mixing well. Spread batter into greased and waxed-paper lined 10-by-15-inch jelly-roll pan.
Bake at 350 ° for 15 minutes. Remove from oven. Cool for 15 minutes. Place cake on clean tea towel sprinkled liberally with powdered sugar. Cool 10 minutes longer. From 10- inch side, roll cake up in towel. Set aside.
While cake is cooling in towel, prepare filling. Beat together cream cheese and butter; stir in powdered sugar and vanilla and blend until smooth.
Unroll cake. Evenly spread filling over cake. Roll up cake (without the towel). Wrap in plastic wrap. Cover and chill at least 1 hour. Slice before serving. Keep leftover slices refrigerated. This pumpkin roll freezes well.
Sometimes when making this pumpkin roll I will sprinkle walmuts or pecans on top of it before baking the cake. It is really nice with the nuts.