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Cream Cheese Pumpkin Roll

Source of Recipe


Laura B.






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
  
• 1-1/2 tsp. vanilla extract
  






Instructions



1. Prepare jelly roll pan (that's a pan about 10"x15"x1") by greasing, lining with waxed paper, and greasing again
   
   
2. Prepare kitchen towel (not terry cloth - muslin is better) by sprinkling one side completely with powdered sugar
   
   
3. Blend pumpkin, sugar, flour, baking soda and cinnamon into beaten eggs
   
   
4. Pour into jellyroll pan, sprinkle with chopped nuts, and bake 15 minutes at 375F
   
   
5. When done baking, turn out at once onto prepared towel; remove waxed paper and, beginning at one narrow end, quickly roll up
   
   
6. Allow to cool completely
   
   
7. Meanwhile, prepare the filling by blending all ingredients until smooth
   
   
8. Gently unroll the cake (don't try to straighten it)
   
   
9. Spread filling inside and carefully re-roll
   
   
10. Refrigerate overnight
    
    
11. Sprinkle with powdered sugar just before serving, if desired
    
    






Final Comments


This is easier to make than it sounds. It's a great holiday buffet item.