CREAM CHEESE PUMPKIN ROLL
A nice, pumpkiny dough surrounding a spiraled sweet cream cheese filling. Can be made ahead and frozen for those times when you want to get ahead. From my Great Aunt Triplett. Delicious!
Provided by Gods_sugarcookie
Categories Dessert
Time 1h10m
Yield 20 approximate slices, 20 serving(s)
Number Of Ingredients 10
Steps:
- Grease a 10 by 15" cookie sheet. Line with wax paper and grease again.
- Mix in order: eggs, sugar, pumpkin, and cinnamon. Sift in the flour. Spread into pan and sprinkle with chopped nuts, if desired. They add a nice little crunch.
- Bake at 350 degrees F for 15 minutes.
- Turn onto a flat tea towel that has been dusted with powdered sugar. Roll from short end (10 inch side) up into a log, waxpaper, towel, and all.
- Place in fridge and cool completely. Make the filling just before you take the cool log from the fridge. FILLING.
- Beat together the melted margarine, cream cheese, vanilla, and powdered sugar until smooth.
- Unroll the log and remove wax paper. Spread the creamy filling onto cake and roll just the cake back up, ignoring towel. Place in aluminum foil and refrigerate.* When ready, slice and serve.
- *OR freeze for later use. :).
Nutrition Facts : Calories 141, Fat 5.9, SaturatedFat 2.9, Cholesterol 44.2, Sodium 117, Carbohydrate 20.1, Fiber 0.2, Sugar 16, Protein 2.3
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