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    Pumpkin Rolls


    Source of Recipe


    Linda's Busy Kitchen

    List of Ingredients




    3 eggs
    2/3 c. canned pumpkin
    1 c. sugar
    1 tsp. each, salt, baking soda, cinnamon, and nutmeg
    3/4 c. flour
    1/2 c. nuts, optional

    Filling

    1 8 oz. pkg. cream cheese
    1 T. butter
    1 T. vanilla
    1 c. confectionary sugar

    Recipe



    Heat oven to 375.

    Line a 15x10" pan with greased wax paper.

    Blend all ingredients except nuts in a in a lg. mixing bowl.

    Spread the mix evenly into the prepared pan.

    Bake at 375, for 15 mins.

    Sprinkle a clean kitchen towel with confectionary sugar. Place towel
    onto a firm surface that can be lifted.

    Turn the baked pumpkin cake onto it.

    Peel off the wax paper, and sprinkle the top with confectionary
    sugar.

    Refrigerate for 1 hr.

    Mix filling, then beat well until fluffy.

    Spread the filling onto the pumpkin cake then roll up.

    If you are using chopped nuts, sprinkle with confectionary sugar, and
    refrigerate.

    These rolls freeze well if wrapped with foil.

    For gift giving, wrap again with colorful clear paper, and tie the
    ends with ribbon.
 

 

 

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