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Ingredients
| eggs: 3 (large) |
| granulated sugar: 1 cup |
| canned pumpkin: 2/3 cup |
| all-purpose flour (unsifted): 3/4 cup |
| baking soda: 1 tsp |
| ground cinnamon: 1/2 tsp |
| salt: 1/4 tsp |
| pecans: 1/2 cup (finely chopped) |
| powdered sugar (for dusting) |
| cream cheese: 8 oz (room temp) |
| salted butter: 2 Tbl (softened) |
| vanilla extract: 3/4 tsp |
| powdered sugar (unsifted): 1 cup (sifted) |
Pumpkin Log Rolls
Credit: Food.com
User rating:
-
Prep Time
30 min -
Cook Time
15 min -
Servings
1 serving(s)
Tags
- Grease a 10 X 15 cookie sheet.
- Lie with wax paper, then grease again.
- Mix batter in order given.
- Beat eggs and sugar, then add the pumpkin.
- Sift together flour, baking soda, salt, and cinnamon.
- Beat into the first mixture.
- Spread batter in prepared pan.
- Sprinkle with nuts if using.
- Bake at 350 degrees for 15 minutes.
- Turn out onto a towel that has been sprinkled with powdered sugar.
- Roll up in towel and wax paper and let cool.
- Filling:.
- Cream ingredients with a hand mixer on med-low speed until smooth.
- Unroll cake and remove the wax paper.
- Spread the filling evenly over the cake.
- Roll back up and wrap in foil.
- Store in the refridgerator until ready to serve.