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Recipe
Pumpkin Roll Recipe
Every Thanksgiving and Christmas season I make sure to bake up some pumpkin rolls. They taste as impressive as they look
| North american | |
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 879g | |
| Calories 2960 | |
| Calories from Fat 1201 | 41% |
| Total Fat 136.12g | 170% |
| Saturated Fat 56.18g | 225% |
| Trans Fat 8.45g | |
| Cholesterol 741mg | 247% |
| Sodium 3755mg | 156% |
| Potassium 782mg | 22% |
| Total Carbs 406.64g | 108% |
| Dietary Fiber 3.5g | 12% |
| Sugars 327.04g | 218% |
| Protein 38.43g | 61% |
Ingredients Convert Measures
- 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
- 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.
- Bake 350* for 15 min.
- 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.
- While refrigerating, make cream cheese filling.
- Remove the cooled pumpkin roll from the refrigerator
- Unroll and spread cream cheese mixture evening
- Making sure to reach all the sides.
- Roll up….if you have any filling left, spread it on each
- End of your roll.
- Tip***I prefer to freeze the rolls immediately.
- When slightly unthawed, it is much easier to cut. Wait approx. 30 min.
Reviews
-
LyndseyFebruary 4, 2008 09:14
I've cooked/tasted this recipe!
This review was helpful for me! (1 vote)
