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Cream Cheese Pumpkin Roll




Source of Recipe


by Shanny, from Laura B.


Recipe Introduction


This is handy to have around for dessert or even a holiday breakfast buffet, and a lot easier to roll than you'd think! Try it once & you'll be hooked!


List of Ingredients




CAKE:
3 eggs, beaten until fluffy
2/3 cup canned pumpkin
1 cup sugar
3/4 cup flour
1 tsp. baking soda
1 tsp. cinnamon
1/2 cup chopped pecans

FILLING:
2 tbsp. butter
8 ounces cream cheese
1 cup powdered sugar
1½ tsp. vanilla extract


Recipe



Prepare jelly roll pan (that's a pan about 10"x15"x1") by greasing, lining with waxed paper, and greasing again. Prepare kitchen towel (not terry cloth - muslin is better) by sprinkling one side completely with powdered sugar.

Blend pumpkin, sugar, flour, baking soda and cinnamon into beaten eggs. Pour into jellyroll pan, sprinkle with chopped nuts, and bake 15 minutes at 375°. When done baking, turn out at once onto prepared towel; remove waxed paper and, beginning at one narrow end, quickly roll up. Allow to cool completely.

Meanwhile, prepare the filling by blending all ingredients until smooth. Gently unroll the cake (don't try to straighten it). Spread filling inside and carefully re-roll. Refrigerate overnight. Sprinkle with powdered sugar just before serving, if desired.