Pumpkin log
10 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | Egg | |
| ⅔ | cup | Canned pumpkin |
| 1 | cup | Sugar |
| 1 | teaspoon | Baking soda |
| ¾ | cup | Flour |
| ½ | teaspoon | Cinnamon |
| 2 | tablespoons | Butter |
| 8 | ounces | Cream cheese |
| ¾ | teaspoon | Vanilla |
| 1 | cup | Powdered sugar |
| 1 | cup | Nuts |
Directions
FILLING
Mix together the first 6 ingredients. Pour mixture into a jelly roll pan (10x15) that has been lined with foil and lightly greased.
Bake at 375 F for 12 to 15 minutes.
Turn onto a lint free towel, that has been coated with powered sugar, roll while hot. Cool in towel.
Cream together the filling ingredients. Unroll and fill with filling. Reroll, wrap in foil and refrigerate for up to 3 days. May be frozen. Walt Original