Pumpkin cream cheese rolls

Yield: 1 Servings

Measure Ingredient
1 cup Walnuts; chopped
3 Eggs
1 cup Sugar
⅔ cup Canned pumpkin
1 teaspoon Lemon juice
¾ cup Self-rising flour
1 teaspoon Baking powder
1 teaspoon Ginger
2 teaspoons Cinnamon
½ teaspoon Salt
½ teaspoon Nutmeg
1 Cream; (8 oz) cheese
½ cup Butter cut in pieces
1 teaspoon Vanilla
1 cup Powder sugar

FILLING

In processor, put eggs, sugar,pumpkin, lemon juice, flour, baking powder, ginger, cinnamon, salt, nutmeg and process. Spread on greased and floured 15x10x1 inch cookie sheet. Sprinkle with nuts. Bake @ 375 for 15 - 17 minutes. Let cool 5 minutes.

Place handiwipe or thin towel over cake and turn out onto towel. Roll cake and cool for two hours. Use processor adding cream cheese, butter, vanilla and process. Add powdered sugar and process til smooth. Unroll cake and spread cheese mixture onto cake. Cool or chill until set.

(I told you it was easy!)

Posted to TNT Recipes Digest, Vol 01, Nr 939 by Patt Jordan <tappys1@...> on Jan 14, 1998

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