Thanksgiving

Pumpkin Cream Cheese Roll is for Dessert.

Pumpkin Cream Cheese Roll takes 20 minutes to prepare.

Pumpkin Cream Cheese Roll takes 15 minutes to cook.

Pumpkin Cream Cheese Roll makes 14 servings.

The ingredients for Pumpkin Cream Cheese Roll are:

INGREDIENTS:
1/4 cup powdered sugar (to sprinkle on towel)
3/4 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon salt
3 large eggs
1 cup granulated sugar
2/3 cup canned Pumpkin

FILLING
1 (8 ounce) package cream cheese, softened
1 cup powdered sugar, sifted
6 tablespoons butter, softened
1 teaspoon vanilla extract
1/4 cup powdered sugar (optional)

Here is how you make Pumpkin Cream Cheese Roll:

DIRECTIONS: 1. PREHEAT oven to 375 degrees F. Grease 15 x 10-inch jelly-roll pan; line with wax paper. Grease and flour paper. Sprinkle towel with powdered sugar. 2. COMBINE flour, baking powder, baking soda, cinnamon, cloves and slat in small bowl. Beat eggs and sugar in large mixer bowl until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared pan.3. BAKE for 13 to 15 minutes or until top of cake springs back when touched. Immediately loosen and turn cake onto prepared towel. Carefully peel off paper. Roll up cake and towel together, starting with narrow end. Cool on wire rack. 4. BEAT cream cheese, powdered sugar, butter and vanilla extract in small mixer bowl until smooth. Carefully unroll cake; remove towel. Spread cream cheese mixture over cake. Reroll cake. Wrap in plastic wrap and refrigerate at least one hour. Sprinkle with powdered sugar before serving, if desired. Yields 14 servings 1" eachNumber of Servings: 14Recipe submitted by SparkPeople user DEB_CAMPBELL.

The nutritional information for Pumpkin Cream Cheese Roll is:

• Servings Per Recipe: 14
• Amount Per Serving
• Calories: 234.0

• Total Fat: 11.7 g
• Cholesterol: 76.2 mg
• Sodium: 166.2 mg
• Total Carbs: 29.8 g
• Dietary Fiber: 0.7 g
• Protein: 3.4 g