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Pumpkin Cream Cheese Roll




Source of Recipe


Got this off of a consultants board from a lady named Suzanne


List of Ingredients




Pumpkin Cream Cheese Roll

Preheat oven to 325,
grease a jelly roll pan, put layer of wax paper, grease top of wax paper

Sift:
3/4 c. flour
1 tsp. soda
1/2 tsp. cinnamon

Set aside

Mix:
3 eggs
2/3 c. canned pumpkin (NOT pumpkin pie mix)
1/2 c. brown sugar
1/2 c. white sugar

add sifted flour mixture to wet ingredients until well blended.

Bake for about 15 min. (top will no longer be shiny when done)

While baking, dust a kitchen towel with powdered sugar.
When cake is done, turn it onto the dusted towel, remove wax paper and start
rolling the cake up in the towel.
Let cool for 1 hr.

Filling:
8 oz. cream cheese (soft)
2 TBS butter (soft)
1 Cup sifted powder sugar
1 tsp. vanilla

Whip all items together and let chill while cake is cooling. When cake is cool, unroll,
spread filling on and re-roll the cake in wax paper, then in foil.

Can be frozen or refridgerated.
CAUTION: neither location will keep you from slicing off numerous pieces for yourself!
Give away as soon as possible!

Enjoy!
Suzan


Recipe