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Ingredients
| eggs: 3 |
| pumpkins (cut into 1" cubes): 2/3 cup |
| granulated sugar: 1 cup |
| all-purpose flour (unsifted): 3/4 cup |
| ground cinnamon: 1/2 tsp |
| baking soda: 1 tsp |
| salt: 1/4 tsp |
| cream cheese: 8 oz |
| margarine (oleo): 2 Tbl |
| vanilla extract: 1 tsp |
| powdered sugar (unsifted): 1 cup |
Pumpkin Cream Cheese Roll
Credit: Food.com
User rating:
-
Prep Time
20 min -
Cook Time
15 min -
Servings
10 serving(s)
Tags
- Spray a 10 x 15 cookie sheet with vegetable spray (like Pam). Line the bottom of the cookie sheet with wax paper. Spray the wax paper with vegetable spray.
- Mix together:.
- Sugar, flour cinnamon, baking soda,and salt.
- Spread on cookie sheet and bake at 375 for 15 minutes.
- When cake is done, cool on rack for 7-8 minutes then turn out on counter covered with wax paper sprayed with vegetable spray. Peel off wax paper and frost while still warm.
- Frosting: Blend together, cream chesse, margarine, vanilla and powdered sugar.
- Using the wax paper cake is on, roll it up like a jelly roll.
- It will crack but this is okay. Leave rolled in wax paper, then wrap in foil. Refrigerate if you’re going to keep it long. It also freezes well. ENJOY!