Pumpkin Roll

16 ingredients
10 steps

Ingredients

  • 34 cup all-purpose flour
  • 12 teaspoon baking powder
  • 12 teaspoon baking soda
  • 1 teaspoon vanilla
  • 1 teaspoon cinnamon
  • 12 teaspoon nutmeg
  • 14 teaspoon salt
  • 3 eggs
  • 1 cup granulated sugar
  • 23 cup canned pumpkin
  • powdered sugar
  • 1 (8 ounce) package cream cheese
  • 1 cup powdered sugar
  • 6 tablespoons butter or 6 tablespoons margarine, softened
  • 1 teaspoon vanilla extract
  • 14 cup powdered sugar

Directions

  1. 1
    Beat together ingredients in the filling part of the recipe.
  2. 2
    Refrigerate for an hour.
  3. 3
    Beat together all ingredients in the cake part of the recipe except powdered sugar.
  4. 4
    Spread the cake batter into a well greased 15X10 pan.
  5. 5
    Bake at 375F 13 to 15 minutes.
  6. 6
    Once cake is done turn the cake out onto a damp kitchen towel that has been sprinkled with powdered sugar.
  7. 7
    Roll up the cake with the towel and let cool while rolled.
  8. 8
    Once the rolled cake has cooled unroll and spread cream cheese mixture evenly on cake.
  9. 9
    Reroll.
  10. 10
    Slice and serve.

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