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Pumpkin Cream Cheese Roll

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Ingredients

Adjust Servings:
3/4 cup flour
1 teaspoon baking powder
2 teaspoons cinnamon
1 teaspoon pumpkin pie spice
1/2 teaspoon nutmeg
1/2 teaspoon salt
3 eggs, slightly beaten
1 cup granulated sugar
2/3 cup canned pumpkin
8 ounces softened cream cheese
1 cup powdered sugar
6 tablespoons softened butter or 6 tablespoons margarine
1 teaspoon vanilla
chopped pecans
golden raisin (optional)

Nutritional information

412.4
Calories
186 g
Calories From Fat
20.7 g
Total Fat
12.4 g
Saturated Fat
133.4 mg
Cholesterol
412.2 mg
Sodium
52.3 g
Carbs
1.3 g
Dietary Fiber
40.7 g
Sugars
6.1 g
Protein
105g
Serving Size

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Pumpkin Cream Cheese Roll

Features:
    Cuisine:

    I searched the internet looking at pumpkin roll recipes and reading the ingredients to see which one I though would taste similar to the one that I tried years ago. I chose this one and was extremely pleased. This roll is absolutley delicious and so easy to make. I think the key to making it is using the flour sack towels. Everyone that I gave this roll to fell in love with it. They all wanted the recipe. I did not make any changes to the ingredients at all. Thank you so much for such a delicious recipe!!

    • 65 min
    • Serves 8
    • Easy

    Ingredients

    Directions

    Share

    Pumpkin Cream Cheese Roll, I love this recipe for the christmas holidays in place of the Pumpkin Pie The recipe came from my x(still friends)and was willing to share it with me, So its my pleasure to share it with you Enjoy!, I searched the internet looking at pumpkin roll recipes and reading the ingredients to see which one I though would taste similar to the one that I tried years ago I chose this one and was extremely pleased This roll is absolutley delicious and so easy to make I think the key to making it is using the flour sack towels Everyone that I gave this roll to fell in love with it They all wanted the recipe I did not make any changes to the ingredients at all Thank you so much for such a delicious recipe!!, I love this recipe for the christmas holidays in place of the Pumpkin Pie The recipe came from my x(still friends)and was willing to share it with me, So its my pleasure to share it with you Enjoy!


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    Steps

    1
    Done

    Grease a Jelly Roll Pan or a Cookie Sheet With Four Sides.

    2
    Done

    Line With Waxed Paper, Then Grease and Flour the Wax Paper.

    3
    Done

    Sift 3/4 Cup Flour, Baking Powder, Cinnamon, Pumpkin Pie Spice, Salt, and Nutmeg Onto Some Waxed Paper.

    4
    Done

    Beat Eggs and Sugar Until Thick.

    5
    Done

    Add Dry Ingredients and Stir in Canned Pumpkin.

    6
    Done

    Pour Into Pan and and Spread to All Edges.

    7
    Done

    Bake at 375 Degrees For 15 Minutes or Until Middle Springs Back When Touched.

    8
    Done

    Invert Onto a Damp Towel That Has Been Sprinkled With Powder Sugar.

    9
    Done

    (use a Flour Sack Type Towel, It Works Best) Carefully Remove Waxed Paper.

    10
    Done

    Trim the Edges Off, Then Roll Up in the Towel and Place on a Rack to Cool.

    11
    Done

    Mix Softened Cream Cheese, Powdered Sugar, Butter or Margarine

    12
    Done

    ,Vanilla, Pecans and *golden Rasins (*optional)

    13
    Done

    When Cake Is Cool Carefully Unroll and Spread Filling Almost All the Way to the Edge.

    14
    Done

    Using Your Towel to Help, Roll the Roll Back Up, (it Will Be Moist So as I'm Rolling I Sprinkle With More Powder Sugar, This Will Keep It from Sticking to Your Fingers).

    15
    Done

    Once Rolled Up, Wrap in Plastic Wrap and Refridgerate.

    Avatar Of Bria Mitchell

    Bria Mitchell

    Soul food specialist sharing family recipes that are rich in tradition and flavor.

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