Janie's Mom's Pumpkin Roll

So easy to make, so pretty to serve.

Janie's Mom's Pumpkin Roll
Janie's Mom's Pumpkin Roll

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • Bread:

  • 1

    cup sugar

  • 3

    eggs

  • 3/4

    cup solid pack pumpkin

  • 1/2

    cup flour

  • 1/2

    tsp cinnamon

  • 1

    tsp baking soda

  • Filling:

  • 1

    cup powdered sugar

  • 2

    Tblsp butter

  • 8

    oz. cream cheese

  • 3/4

    Tblsp vanilla (I use clear)

  • 1/2

    cup chopped pecans

Directions

Bread: Preheat oven to 375 degrees. PREHEAT oven to 375° F. use 15 × 10-inch jelly-roll pan; line with wax paper. Grease and flour paper. Sprinkle a thin, cotton kitchen towel with powdered sugar. \bake 15 minutes or until edges separate from edge of pan. Immediately upon removing from oven, loosen edges with spatula and tump over onto clean dish towel heavily sprinkled with powdered sugar. Roll up to cool. Filling: Mix and spread evenly over roll--re-roll, wrap in Saran Wrap and refrigerate 24 hours before serving. This also freezes really well, just remove from freezer about 20 minutes before slicing and serving.

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