PUMPKIN ROLL

Pumpkin Roll image

An impressive recipe that really isn't that hard to make. Everyone always raves about how good it is. One tip, use a linen towel to wrap it in. A terry cloth one will stick...don't ask me how I know. ;o)

Provided by Marg CaymanDesigns

Time 1h30m

Yield 16 serving(s)

Number Of Ingredients 13

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
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

Steps:

Line 10x15 inch jellyroll pan with waxed paper and grease. Preheat oven to 375°F.
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.
Spread batter evenly into the prepared pan. Bake at 375°F for 15 minutes.
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.
Refrigerate for 1 hour or put in freezer for 15 minutes. Unroll; spread filling on roll and roll again without the towel.
Place in container or Reynolds Wrap. Refrigerate or you may freeze for up to 4 months.

Nutrition Facts : Calories 192.7, Fat 8.7, SaturatedFat 3.5, Cholesterol 50.5, Sodium 319.1, Carbohydrate 26.2, Fiber 0.5, Sugar 20.6, Protein 3.2

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