Pumpkin Cream Cheese Roll Recipe

Name: Pumpkin Cream Cheese Roll
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 eggs; ⅔ cup pumpkin; 1 cup sugar; ¾ cup flour; ½ teaspoon cinnamon; 1 teaspoon baking soda; ¼ teaspoon salt; 8 ounces cream cheese; 2 tablespoons margarine; 1 teaspoon vanilla; 1 cup powdered sugar

Servings: persons

3 eggs
⅔ cup pumpkin
1 cup sugar
¾ cup flour
½ teaspoon cinnamon
1 teaspoon baking soda
¼ teaspoon salt
8 ounces cream cheese
2 tablespoons margarine
1 teaspoon vanilla
1 cup powdered sugar

1
Spray a 10 x 15 cookie sheet with vegetable spray (like Pam).
2
Line the bottom of the cookie sheet with wax paper.
3
Spray the wax paper with vegetable spray.
4
Mix together:.
5
Sugar, flour cinnamon, baking soda,and salt.
6
Spread on cookie sheet and bake at 375 for 15 minutes.
7
When cake is done, cool on rack for 7-8 minutes then turn out on counter covered with wax paper sprayed with vegetable spray.
8
Peel off wax paper and frost while still warm.
9
Frosting: Blend together, cream chesse, margarine, vanilla and powdered sugar.
10
Using the wax paper cake is on, roll it up like a jelly roll.
11
It will crack but this is okay.
12
Leave rolled in wax paper, then wrap in foil.
13
Refrigerate if youre going to keep it long.
14
It also freezes well.
15
ENJOY!

698

kcal

Calories

Fat

101

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 3 eggs, ⅔ cup pumpkin, 1 cup sugar, ¾ cup flour, and more.

Yes, Pumpkin Cream Cheese Roll falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pumpkin Cream Cheese Roll

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