Pumpkin Roll

Name: Pumpkin Roll
Ingredients: 3 eggs; 1 cup sugar; 2/3 cup pumpkin; 3/4 cup flour; 1 teaspoon baking soda; 1 teaspoon salt; 1/2 teaspoon cinnamon; confectioners' sugar, for dusting; Filling; 8 ounces cream cheese (You may use a drop of food coloring in the cream cheese for color); 2 tablespoons margarine; 1 teaspoon vanilla; 1 cup powdered sugar; 1/3 cup nuts

14 ingredients

6 steps

Ingredients

3 eggs
1 cup sugar
2/3 cup pumpkin
3/4 cup flour
1 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon cinnamon
confectioners' sugar, for dusting
Filling
8 ounces cream cheese (You may use a drop of food coloring in the cream cheese for color)
2 tablespoons margarine
1 teaspoon vanilla
1 cup powdered sugar
1/3 cup nuts

Directions

1

Line 10x15 inch jellyroll pan with waxed paper and grease. Preheat oven to 375°F.
2

In a large bowl, beat eggs and sugar with an electric mixer on high speed for five minutes. Gradually mix in pumpkin. Combine the flour, baking soda, salt, and cinnamon; stir into the pumpkin mixture.
3

Spread batter evenly into the prepared pan. Bake at 375°F for 15 minutes.
4

After you take it out of the oven sprinkle top with powdered sugar, and flip onto a dish towel. Remove the waxed paper and sprinkle with more powdered sugar; roll up like a jellyroll in the dish towel.
5

Refrigerate for 1 hour or put in freezer for 15 minutes. Unroll; spread filling on roll and roll again without the towel.
6

Place in container or Reynolds Wrap. Refrigerate or you may freeze for up to 4 months.