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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (59g) Recipe makes 16 servings |
||
| Calories 193 | ||
| Calories from Fat 79 | (40%) | |
| Amount Per Serving | %DV | |
| Total Fat 8.8g | 13% | |
| Saturated Fat 3.9g | 19% | |
| Monounsaturated Fat 3.3g | ||
| Polyunsaturated Fat 1.1g | ||
| Trans Fat 0.0g | ||
| Cholesterol 55mg | 18% | |
| Sodium 315mg | 13% | |
| Potassium 71mg | 2% | |
| Total Carbohydrate 26.0g | 8% | |
| Dietary Fiber 0.5g | 1% | |
| Sugars 20.2g | ||
| Protein 3.4g | 6% | |
Pumpkin Roll
By: Marg (CaymanDesigns)
Oct 23, 1999
SERVES 16
Ingredients
- 3 eggs
- 2/3 cup pumpkin
- 1 teaspoon baking soda
- 1 cup sugar
- 1 teaspoon salt
- 1/2 teaspoon cinnamon
- 3/4 cup flour
Filling:
- 8 ounces cream cheese (You may use a drop of food coloring in the cream cheese for color)
- 2 tablespoons margarine
- 1 teaspoon vanilla
- 1 cup powdered sugar
- 1/3 cup nuts
Directions
1
Line cookie sheet that has edges with waxed paper and grease. Spread dough in pan and bake at 375F for 15 minutes.2
After you take it out of the oven sprinkle top with powdered sugar, then flip onto a dish towel.3
Then take off the waxed paper and sprinkle with more powdered sugar; roll up like a jellyroll in the dish towel.4
Refrigerate for 1 hour or put in freezer for 15 minutes.5
Unroll; spread filling on roll an d roll again without the towel.6
Place in container or Reynolds Wrap.7
Refrigerate or you may freeze for up to 4 months.
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- Main Ingredient > Vegetables
- Cuisine > North American > United States
- Preparation > Time to Make > < 4 hours
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- Preparation > Number of Servings > For Large Groups
- Occasion > Everyday
Featured Reviews for This Recipe
From: Karabea
On Feb 10, 2009
I got this recipe from my dad. I made 2 years ago for Thanksgiving, and everyone loved it and begged me to make it again. Just delicious, and not as difficult to make as I had expected!
From: Mrs. Anderson
On Jan 25, 2009
I'm glad i found this recipe. I have eaten this at a friends Christmas party and loved it! I give this pumkin roll 5 stars!!!
From: Roger/OH
On Dec 12, 2004
My wife made 5 of these today and they are wonderful. Now my wife is not much of a cook and she will admit it. If she can make it, the recipe had to be easy and instructions clear. I don't normally like cream cheese, but found the filling to be excellent and complimented the pumpkin cake portion perfectly. Thank you for a wonderful recipe.
From: Teena
On Dec 18, 2006
Made this for my son who loves pumpkin and he loved it. I made it last month and froze it for when he would be here for vacation and it worked wonderful. I am going to keep one in the freezer for when company comes!
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