Pumpkin Roll

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Nutritional Info

Servings Per Recipe: 20
Amount Per Serving
Calories: 118.3

Total Fat: 4.2 g
Cholesterol: 35.4 mg
Sodium: 118.8 mg
Total Carbs: 17.9 g
Dietary Fiber: 0.4 g
Protein: 2.2 g

View full nutritional breakdown of Pumpkin Roll calories by ingredient

Introduction

i make these into 2 smaller rolls....for smaller portion sizes and also i think its easier to roll instead of the big one, i also make for thanksgiving and make extra and freeze them for christmas and they taste so fresh like you just made them, also you may get more than 15 slices i was guesstimating.....but if you make one big one 15 is probablly right, if you make 2 small ones im thinking 20 servings......can probablly get 10 slices out of each one .....made these last weekend and you can easily get 10 pieces out of each roll if you make 2 small ones. i make these into 2 smaller rolls....for smaller portion sizes and also i think its easier to roll instead of the big one, i also make for thanksgiving and make extra and freeze them for christmas and they taste so fresh like you just made them, also you may get more than 15 slices i was guesstimating.....but if you make one big one 15 is probablly right, if you make 2 small ones im thinking 20 servings......can probablly get 10 slices out of each one .....made these last weekend and you can easily get 10 pieces out of each roll if you make 2 small ones.

Minutes to Prepare: 5

Minutes to Cook: 10

Number of Servings: 20

Ingredients

3 eggs

3/4 cup sugar

3/4 cup pumpkin

3/4 cup flour

1 tsp baking soda

Filling-

8 ounces cream cheese

2 Tbsp butter

1 tsp vanilla

1 cup powdered sugar

Directions

beat eggs and sugar.....add pumpkin then remaining ingredients of flour and b. soda mix well....put wax paper on cookie sheet and spray with cooking spray, spread mix on wax paper, bake at 350 untill done, this should take around 10 min....flip cake onto towel thats been sprinkled with powdered sugar. let cool 10 min then roll in towel and let cool one hour. unroll towel place o sheet of waxed paper over cake, then flip towel over so that cake now rests on waxed paper, the top of the cake as it was baking is now on top again.....

.the filling.....i use low fat cream cheese or you can use fat free

8 oz cream cheese
2 Tbsp butter
1 c powdered sugar
1 t vanilla
beat all ingredients together spread on cooled cake and roll up again, wrap up in waxed paper and chill untill firm

Serving Size: 20 slices