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Pumpkin Roll with Cream Cheese Filling

3 eggs
1 c. sugar
2/3 c. canned pumpkin
1 tsp. vanilla extract
1 tsp. soda
1 tsp. cinnamon
3/4 c. plain flour
1/2 c. pecans, chopped fine

Beat eggs until thick and lemon color. Add sugar, pumpkin and vanilla. Add flour, soda and cinnamon. Line pan with wax paper. Pour in pan and sprinkle nuts on top. Bake at 375 degrees for 10 to 15 minutes.

Filling
1 (8 oz.) pkg. Philadelphia cream cheese
2 tbsp. good butter
1 c. powdered sugar
1 tsp. vanilla

After roll has cooled, take roll out of pan and let fall on a cloth or towel. Sprinkle with powdered sugar. Add filling on top and roll. Leave in towel until set. The pecan side of roll should be to the inside with the filling.

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