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Add a photoEvery Thanksgiving and Christmas season I make sure to bake up some pumpkin rolls. They taste as impressive as they look
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Ingredients
- 3 Eggs
- 2/3 cup pumpkin (solid pack)
- ¾ cup flour
- 1 cup sugar
- 1 tsp salt
- ½ tsp cinnamon
- Filling:
- 8 oz cream cheese (room temp)
- ¼ cup marg. (room temp) à Beat together
- 1 tsp vanilla
- 1 Cup confectionerâs Sugar
Directions
- Mix and pour onto a waxed paper lined 11x14 (greased) jellyroll pan. Spray pan with Pam before lining the pan and also spray the waxed paper lining.
- Bake 350* for 15 min.
- Remove from oven and immediately turn onto a cotton dishtowel, sprinkled with confectionerâs sugar. Roll loosely (in the towel) and refrigerate for 1 hour.
- While refrigerating, make cream cheese filling.
- Remove the cooled pumpkin roll from the refrigerator
- Unroll and spread cream cheese mixture evening
- Making sure to reach all the sides.
- Roll upâ¦.if you have any filling left, spread it on each
- End of your roll.
- Tip***I prefer to freeze the rolls immediately.
- When slightly unthawed, it is much easier to cut. Wait approx. 30 min.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 894g | |
| Calories 2983 | |
| Calories from Fat 1215 | 41% |
| Total Fat 137.69g | 172% |
| Saturated Fat 56.67g | 227% |
| Trans Fat 8.45g | |
| Cholesterol 808mg | 269% |
| Sodium 3778mg | 157% |
| Potassium 803mg | 23% |
| Total Carbs 406.76g | 108% |
| Dietary Fiber 3.5g | 12% |
| Sugars 327.16g | 218% |
| Protein 40.43g | 65% |
Reviews
February 4, 2008
These are very delicious!! Perfect dessert for Thanksgiving!I've cooked/tasted this recipe!1 person likes this review
