ready in: 30-60 minutes
recipe id: 19036
2/3 cup pumpkin
1 teaspoon baking soda
3/4 cup flour
1/2 cup sugar
1 teaspoon salt
1/2 teaspoon cinnamon
1 package cream cheese -- (8 oz.) softened
1 teaspoon vanilla extract
2 teaspoons margarine, softened
1/2 cup powdered sugar
Mix together eggs, pumpkin, baking soda, flour, sugar, salt and cinnamon well. In another bowl mix cream cheese, vanilla, margarine and powdered sugar. Spray a 9X13 cookie sheet (that has a lip around it) with Pam. Press wax paper into the pan. Spray top of wax paper with Pam. Pour in the pumpkin mix and spread even. (It will be very thin-- spread out evenly to coat.) Bake at 350F for 15 mins. Remove from oven and cool about 5 mins.
Lay out two strips of paper towel, side by side (overlap middle a bit) and sprinkle entire surface with powdered sugar.
(I use a sieve to give the sugar a light, snowy look, instead of clumping it.)
(The idea is to use the size of paper toweling to be just slightly bigger than your pumpkin "cake" part that you just baked.) Turn the pumpkin cake part out onto the paper towels covered with powdered sugar (cake side down) and then carefully remove the wax paper. Roll up the cake with the paper toweling. You have just formed it into a jelly roll shape--- let it cool for about 20 mins. (Really Frugal---- use white flour sack towels instead of paper toweling.) Roll it up by the short end. Not the long way.
Unroll the cake. Spread it with your cream cheese filling. Reroll it, this time without the paper toweling inside. Wrap in wax paper and store in refrigerator. Cut to serve. Each roll makes about 10 slices, depending on how thick you cut them. These also freeze well. (To freeze--- Wrap foil on outside of the wax paper wrapped roll.)
These look so beautiful when they are cut and served on a platter. People go nuts over them. They are really easy and look like you've spend hours!
nutritionNutritional data has not been calculated yet.
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