Cream Cheese Pumpkin Roll

READY IN: 1hr 10mins
SERVES: 20

INGREDIENTS

Nutrition
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DIRECTIONS

  • Grease a 10 by 15" cookie sheet. Line with wax paper and grease again.
  • Mix in order: eggs, sugar, pumpkin, and cinnamon. Sift in the flour. Spread into pan and sprinkle with chopped nuts, if desired. They add a nice little crunch.
  • Bake at 350 degrees F for 15 minutes.
  • Turn onto a flat tea towel that has been dusted with powdered sugar. Roll from short end (10 inch side) up into a log, waxpaper, towel, and all.
  • Place in fridge and cool completely. Make the filling just before you take the cool log from the fridge. FILLING.
  • Beat together the melted margarine, cream cheese, vanilla, and powdered sugar until smooth.
  • Unroll the log and remove wax paper. Spread the creamy filling onto cake and roll just the cake back up, ignoring towel. Place in aluminum foil and refrigerate.* When ready, slice and serve.
  • *OR freeze for later use. :).
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