Pumpkin Cream Cheese Roll
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3 eggs ¾ cup flour
1 cup sugar 1 tsp. baking powder
1 tsp lemon juice 3 tsp pumpkin pie spice
2/3 cup (or ½ can) pumpkin 1 cup chopped pecans
Beat eggs 5 min. on high. Add everything but pecans and mix. Pour into greased jellyroll pan or cookie sheet lined with wax paper. Sprinkle on pecans. Bake at 375 degrees 15 minutes. Remove Wax paper from cake and roll in good quality paper towel (Viva) sprinkled generously with powdered sugar. You want to cool cake rolled with the paper towel/powder sugar. Unroll and spread with…
1 (8 oz.) pkg. cream cheese, softened 4 Tablespoons margarine
1 cup powdered sugar ½ tsp vanilla
Combine ingredients. Beat until smooth. Spread on gently unrolled pumpkin roll. Reroll and refrigerate. Cut into 1/2 slices and what it go bye bye! Great for Christmas gifts too!
Becareful not to over bake. Ovens may vary...If cooked to long it won't roll right and cake will split or wax paper might burn. The was paper never has caught on fire.