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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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Ingredients:
3/4 cup(s) all-purpose flour |
1 teaspoon(s) baking soda |
2 tablespoon(s) butter |
2/3 cup(s) canned pumpkin |
1/2 teaspoon(s) cinnamon |
8 ounce(s) cream cheese |
3 eggs |
1 cup(s) powdered sugar |
1 teaspoon(s) salt |
1 cup(s) sugar |
1 tablespoon(s) vanilla |
Directions:
1. ) Combine first 7 ingredients, mix well.
2. ) Pour into large cookie sheete or jelly roll pan that has been greased well and lined with waxed paper.
3. ) Bake for 15 minutes at 375 degrees.
4. ) Place on dish towel that has been sprinkled well with powdered sugar. Immediately remove the waxed paper.
5. ) Roll firmly with towel like jelly roll and refrigerate 1 hour.
6. ) While cake is chilling, combine cream cheese, butter, vanilla, and powdered sugar, beat well.
7. ) Spread cream cheese mixture on cooled cake and roll again.
8. ) Refrigerate. (Freezes well)
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