Pumpkin Roll Recipe

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Ingredients:

Serving

dessert

Directions:

Ingredients
Egg, fresh, 3 large
*Splenda, 16 tsp
Pumpkin, canned, without salt, .75 cup
*Lemon Juice, .5 fl oz
Sift Together
*Flour, white, .75 cup
Baking Powder, 1 tsp
Ginger, ground, 1 tbsp
Cinnamon, ground, 2 tbsp
Nutmeg, ground, .5 tbsp
Salt, 1 tsp
Pecans, 1 cup, chopped
Filling
Powdered Sugar, 1 cup, unsifted
Butter, salted, 4 tbsp
Cream Cheese, 6 oz
Vanilla Extract, .5 tsp
Directions
Preheat oven 375
Grease and flour a pan. Line pan w/wax paper
Beat eggs at high speed for 5 mins. Gradually add sugar. Stir in pumpkin and lemon juice.
Fold sifted ingredients into pumpkin mixture. Spread batter in pan and sprinkle w/ pecans. Bake for 15 mins remove from the oven.
Let cake sit in pan for 10 mins, then turn out on a clean tea towel sprinkled w/powered sugar. Peel off wax paper. While cake is still warm, roll up in towel lenght wise.
Beat filing ingrediants until smooth. When cake is cool, unroll and spread w/filling. Reroll (w/o towel), cover w/plastic wrap and chill at least 1 hour.
Number of Servings: 10
Recipe submitted by SparkPeople user KALIMORGAN76.
Number of Servings: 10
Nutritional Info
Servings Per Recipe: 10
Amount Per Serving
Calories: 300.2
Total Fat: 21.0 g
Cholesterol: 94.7 mg
Sodium: 385.1 mg
Total Carbs: 25.8 g
Dietary Fiber: 2.8 g
Protein: 5.6 g
View full nutritional breakdown of Kristin Chenoweth Pumpkin Roll calories by ingredien

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	0 Kcal (0 kJ)
Calories from fat	0 Kcal
		% Daily Value*
Total Fat	0g	0%

Amount Per 100 g
Calories	0 Kcal (0 kJ)
Calories from fat	0 Kcal
		% Daily Value*
Total Fat	0g	0%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.