Pumpkin cream cheese rolls
1 Servings
Ingredients
| Quantity | 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 |
Directions
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