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  • Pumpkin Roll

    4 votes
    Pumpkin Roll
    Servings: 1
    by Terri Jordan
    14 recipes
    >
    Every Thanksgiving and Christmas season I make sure to bake up some pumpkin rolls. They taste as impressive as they look

    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) ß Beat together
    • 1 tsp vanilla
    • 1 Cup confectioner’s Sugar

    Directions

    1. 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.
    2. Bake 350* for 15 min.
    3. Remove from oven and immediately turn onto a cotton dishtowel, sprinkled with confectioner’s sugar. Roll loosely (in the towel) and refrigerate for 1 hour.
    4. While refrigerating, make cream cheese filling.
    5. Remove the cooled pumpkin roll from the refrigerator
    6. Unroll and spread cream cheese mixture evening
    7. Making sure to reach all the sides.
    8. Roll up….if you have any filling left, spread it on each
    9. End of your roll.
    10. Tip***I prefer to freeze the rolls immediately.
    11. When slightly unthawed, it is much easier to cut. Wait approx. 30 min.

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    Reviews

    • Lyndsey
      Lyndsey
      These are very delicious!! Perfect dessert for Thanksgiving!
      1

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