Pumpkin cream-cheese roll

Yield: 1 Servings

Measure Ingredient
3 Eggs
1 cup Sugar
⅔ cup Canned pumpkin
¾ cup Flour
1 teaspoon Baking soda
1 teaspoon Nutmeg
2 teaspoons Cinnamon
1 pack (8-oz) cream cheese; at room temperature
½ cup Powdered sugar
¼ cup Oleo; softened
1 teaspoon Vanilla

FILLING

Beat eggs well; add sugar and blend into pumpkin. Sift all dry ingredients together, and blend in the egg mixture. Pour batter onto a greased cookie sheet with sides; bake at 350 degrees for ten to fifteen minutes. Roll in towel, as you would roll up a rug, to cool.

Filling: Beat all ingredients together; spread over unrolled cake. Reroll cake, and store in refrigerator. Slice when ready to serve. This can also be frozen.

Posted to recipelu-digest Volume 01 Number 398 by soulvision@...

(Rhonda R. Selby) on Dec 23, 1997

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