Pumpkin Cream Cheese Roll
Nutritional Info
- Servings Per Recipe: 10
- Amount Per Serving
- Calories: 384.5
- Total Fat: 22.6 g
- Cholesterol: 101.1 mg
- Sodium: 290.3 mg
- Total Carbs: 42.4 g
- Dietary Fiber: 1.9 g
- Protein: 5.8 g
View full nutritional breakdown of Pumpkin Cream Cheese Roll calories by ingredient
Introduction
This pumpkin roll is not as hard to make as it sounds. It is very rich and very high in calories, however, it is worth it to have on occassion. Be sure to use either canned pumpkin or fresh pumpkin pie pumpkin, cooked down to a puree. DO NOT USE PUMPKIN PIE MIX. This pumpkin roll is not as hard to make as it sounds. It is very rich and very high in calories, however, it is worth it to have on occassion. Be sure to use either canned pumpkin or fresh pumpkin pie pumpkin, cooked down to a puree. DO NOT USE PUMPKIN PIE MIX.Number of Servings: 10
Ingredients
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3 eggs
1 C. white sugar
2/3 cup solid pack pumpkin puree
1 tsp lemon juice
3/4 cup all-purpose flour
2 tsp. ground cinnamon
1/2 tsp. salt
1 tsp. baking powder
1 tsp. ground ginger
1 c. chopped pecans
1 c. confectioners' sugar
1/2 tsp. pure vanilla extract
4 tblsp. unsalted butter
8 ounces creams cheese
You could cut down on calories & fat by using Splenda instead of sugar and Neufatchel Cheese instead of cream cheese.
Directions
1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a jellyroll pan (large cookie sheet with sides).
2. In a mixing bowl, beat eggs on high for five minutes. Gradually add white sugar, pumpkin, and lemon juice. Add flour, cinnamon, salt, baking powder, and ginger. Spread batter evenly in pan. Sprinkle pecans evenly on top, and press lightly into batter.
3/ Bake for 12 to 15 minutes, or until it springs back when touched. Loosen edges with a knife. Turn out on two dishtowels that have been sprinkled with powdered sugar. Roll up cake, and let cool for about 20 minutes. (Rolling is easier if you get it started and then lift the short edge of the towel to help it along)
4. To make filling: Mix confectioners' sugar, vanilla, butter or margarine, and cream cheese together till smooth.
5. Unroll pumpkin cake when cool, and spread with filling. Reroll, and push aside the dishtowel. Unroll long sheet of waxed paper. Put pumpkin roll on waxed paper. Dust pumpkin roll with powdered sugar. Wrap waxed paper around pumpkin roll and twist ends of waxed paper like a piece of candy. Put pumpkin roll in refrigerator and chill overnight. Before slicing, dust with powdered sugar again. Serve chilled
Number of Servings: 10
Recipe submitted by SparkPeople user LBEEBE630.
2. In a mixing bowl, beat eggs on high for five minutes. Gradually add white sugar, pumpkin, and lemon juice. Add flour, cinnamon, salt, baking powder, and ginger. Spread batter evenly in pan. Sprinkle pecans evenly on top, and press lightly into batter.
3/ Bake for 12 to 15 minutes, or until it springs back when touched. Loosen edges with a knife. Turn out on two dishtowels that have been sprinkled with powdered sugar. Roll up cake, and let cool for about 20 minutes. (Rolling is easier if you get it started and then lift the short edge of the towel to help it along)
4. To make filling: Mix confectioners' sugar, vanilla, butter or margarine, and cream cheese together till smooth.
5. Unroll pumpkin cake when cool, and spread with filling. Reroll, and push aside the dishtowel. Unroll long sheet of waxed paper. Put pumpkin roll on waxed paper. Dust pumpkin roll with powdered sugar. Wrap waxed paper around pumpkin roll and twist ends of waxed paper like a piece of candy. Put pumpkin roll in refrigerator and chill overnight. Before slicing, dust with powdered sugar again. Serve chilled
Number of Servings: 10
Recipe submitted by SparkPeople user LBEEBE630.
