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Nutrition Facts

Serving Size 1 (127g)

Recipe makes 8 servings

Calories 385
Calories from Fat 159 (41%)
Amount Per Serving %DV
Total Fat 17.8g 27%
Saturated Fat 10.6g 52%
Monounsaturated Fat 5.0g
Polyunsaturated Fat 0.9g
Trans Fat 0.0g
Cholesterol 125mg 41%
Sodium 358mg 14%
Potassium 118mg 3%
Total Carbohydrate 51.8g 17%
Dietary Fiber 1.1g 4%
Sugars 40.7g
Protein 6.0g 12%

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Thanksgiving Dinner

Heather'sKitchen

Pumpkin Cream Cheese Roll

Recipe #5365 | 55 min | 40 min prep | add private note
troyh

By: troyh
Dec 15, 1999

Sundance Inn Bed & Breakfast, New Braunfels, Texas

SERVES 8 (change servings and units)

Ingredients

Filling

Directions

  1. 1
    In a large bowl, beat eggs and sugar. Beat in remaining cake ingredients.
  2. 2
    Grease a 10"x15" jelly roll pan. Line pan with waxed paper, then grease and lightly flour the waxed paper.
  3. 3
    Pour batter into the pan and spread evenly. Bake at 350F for 15 minutes. *Cake cooks fast so watch carefully to avoid burning the edges.
  4. 4
    While cake is baking, sprinkle powdered sugar heavily over the kitchen towel, using a sieve or sifter.
  5. 5
    Turn hot cake onto the towel.
  6. 6
    Remove waxed paper. Trim off burnt or crusty edges.
  7. 7
    Sprinkle more powdered sugar over the hot cake and quickly roll up with towel inside. Let cake cool completely, about 30 minutes.
  8. 8
    Meanwhile, prepare filling by beating together all ingredients until smooth and creamy.
  9. 9
    Unroll cooled cake and spread with the filling mixture. Roll up cake with filling on the inside. Wrap in waxed paper and then foil.
  10. 10
    Refrigerate or freeze. To serve, slice cake about 1/3 inch thick and sprinkle with powdered sugar.
  11. 11
    Note - cake cuts best when still slightly frozen.

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Featured Reviews for This Recipe

From: kellysul

On Aug 18, 2008

Have been making this for years.... one of the best desserts ever. My favorite way to serve it is semi-frozen. Also great presentation if served on a white plate and cut each thick slice into quarters (so each piece is a pie shape). A whole slice is too large for most people anyway.

0 people found this review helpful

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  • From: aemarti23

    On Jun 2, 2008

    Used this recipe last year for Thanksgiving and it was a HIT! Everybody Loved IT. Just came back to my cookbook for recipe cause I have several requests this year....Highly Recommend this recipe...It was also very simple versus other recipes. Not complicated at all... Had to come back and mention, we are only half way into the year and I am already getting requests for Thanksgiving.

    0 people found this review helpful

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  • From: angelcakes

    On Oct 28, 2001

    Tastes just like the pumpkin roll I fell in love with last year at the Half Moon Bay Pumpkin Festival. I used waxed paper instead of a kitchen towel and worked just fine.

    15 people found this review helpful

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  • From: Linda Kadlec

    On Jul 17, 2001

    Excellent Dessert!! I add a little Orange Zest in the cream cheese filling and pecans on top of the filling, before back rolling up.

    14 people found this review helpful

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  • Read all 54 reviews

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