| Prep Time | 30 |
| Cook Time | 15 |
| Passive Time | 2 hrs cooling |
| Servings |
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Ingredients
- ⅔ C canned pumpkin
- 1 C sugar
- 3 eggs
- ¾ C all purpose flour
- 1 tsp baking soda
- 1 tsp cinnamon
- powdered sugar to sprinkle
Filling
- 1 8 oz block of cream cheese softened
- 3 T butter softened
- 1 C powdered sugar
- 1 tsp vanilla
Ingredients
Filling
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Instructions
- Preheat oven to 350 degrees, then combine the first three ingredients in a stand mixer, blending well, then add the next 3 ingredients.
- Grease 15x10x1 jellyroll pan and line with waxed paper and grease again. Spread mixture evenly in pan, don’t spread too thin,and bake 15-18 mins. Let cool 4 mins.
- Invert onto clean tea towel (not terry cloth) which has been sprinkled heavily with powdered sugar. Roll up from narrow end and cool 2 hours.
- While its cooling beat filling ingredients.
- Unroll cake and spread with the filling. Re-roll wrap in plastic wrap and foil. Chill thoroughly before serving, preferably overnight, or freeze. Slice the roll into disks and serve.