Autumn Pumpkin Rolls

29 Sep

It’s hard to use up one cup of pumpkin after some desserts who use only 2 cups of pumpkin. Here’s another delicious recipe. You will love these soft cakes and their soft cream cheese filling.


3 eggs eaten lightly
1 cup canned pumpkin
1 cup white sugar
1 tsp baking soda
2 tsp cinnamon
1/4 tsp nutmeg
1 cup flour

Spread in a 11×13 greased baking sheet. Bake for approximately 20 minutes or until a toothpick inserted in centre comes out clean.

Prepare a damp tea towel and dump cake onto the damp towel. If you like, spread crushed pecans on the towel before dumping the cake onto it. Immediately roll the cake as tight as you can without breaking it.




While the cake cools prepare the filling.


Filling recipe:
8 oz. cream cheese
1 cup powdered sugar
1 tsp vanilla

Whip until smooth.
After the cake has cooled; unroll the cake and spread the filling across the top evenly then re-roll the cake again only without the towel. Cut the cake into 1 inch slices and refrigerate until ready to serve.


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Posted by on September 29, 2012 in cake, dessert, Recipe


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