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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 16 |
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An impressive recipe that really isn't that hard to make. Everyone always raves about how good it is. One tip, use a linen towel to wrap it in. A terry cloth one will stick...don't ask me how I know. ;o) Ingredients:
3 eggs |
1 cup sugar |
2/3 cup pumpkin |
3/4 cup flour |
1 teaspoon baking soda |
1 teaspoon salt |
1/2 teaspoon cinnamon |
confectioners' sugar, for dusting |
8 ounces cream cheese (you may use a drop of food coloring in the cream cheese for color) |
2 tablespoons margarine |
1 teaspoon vanilla |
1 cup powdered sugar |
1/3 cup nuts |
Directions:
1. Line 10x15 inch jellyroll pan with waxed paper and grease. Preheat oven to 375°F.
2. In a large bowl, beat eggs and sugar with an electric mixer on high speed for five minutes. Gradually mix in pumpkin. Combine the flour, baking soda, salt, and cinnamon; stir into the pumpkin mixture.
3. Spread batter evenly into the prepared pan. Bake at 375°F for 15 minutes.
4. After you take it out of the oven sprinkle top with powdered sugar, and flip onto a dish towel. Remove the waxed paper and sprinkle with more powdered sugar; roll up like a jellyroll in the dish towel.
5. Refrigerate for 1 hour or put in freezer for 15 minutes. Unroll; spread filling on roll and roll again without the towel.
6. Place in container or Reynolds Wrap. Refrigerate or you may freeze for up to 4 months.
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