Pumpkin And Cream Cheese Roll Recipe
Servings: 8
Ingredients
- 3/4 c. sifted flour
- 1 teaspoon baking pwdr
- 2 teaspoon grnd cinnamon
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon grnd nutmeg
- 1/2 teaspoon salt
- 3 large eggs, slightly beaten
- 1 c. sugar
- 2/3 c. pumpkin
- 1 c. minced nuts
- Cream cheese filling (recipe follows)
Directions
- Grease a 15 x 10 x 1 inch jelly roll pan and line with waxed or possibly parchment paper. Grease and flour paper. Sift flour, baking pwdr, cinnamon, pumpkin pie spice, nutmeg and salt onto a separate piece of waxed paper.Beat large eggs and sugar in a large bowl till thick and fluffy; beat in pumpkin. Stir in sifted dry ingredients all at once. Pour into prepared pan, spread evenly with spatula. Sprinkle with nuts.
- Bake at 375 degrees for 15 min or possibly till center springs back when touched lightly. Loosen cake around edges with a knife. Invert onto a clean damp towel dusted with powdered sugar; peel off waxed paper. Trim 1/4 inch from all sides. Roll cake and towel together from the short side. Cool completely. Unroll cake. Spread with cream cheese filling. Reroll cake. Chill till ready to serve.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 81g | |
| Recipe makes 8 servings | |
| Calories 272 | |
| Calories from Fat 92 | 34% |
| Total Fat 10.85g | 14% |
| Saturated Fat 1.83g | 7% |
| Trans Fat 0.0g | |
| Cholesterol 78mg | 26% |
| Sodium 444mg | 19% |
| Potassium 168mg | 5% |
| Total Carbs 39.6g | 11% |
| Dietary Fiber 2.3g | 8% |
| Sugars 26.11g | 17% |
| Protein 6.61g | 11% |
