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Pips Pumpkin Roll

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Submitted by llg0005

YIELD

12 servings

PREP

15 min

COOK

20 min

READY

90 min

Ingredients

3 3
LARGE LARGE EGGS
1 237
CUP ML SUGAR
½ 118
CUP ML PUMPKIN
1 5
TEASPOON ML LEMON JUICE
¾ 177
1 5
TEASPOON ML BAKING POWDER
2 1E+1
TEASPOONS ML GINGER
2 1E+1
TEASPOONS ML CINNAMON
½ 2.5
TEASPOON ML SALT
1 237
8 231.2
OUNCES ML/G CREAM CHEESE
softened
3 45
TABLESPOONS ML BUTTER
½ 2.5
TEASPOON ML VANILLA EXTRACT

Directions

Beat for 5 minutes the 3 eggs.

Slowly add sugar, pumpkin, lemon juice, flour, baking powder, ginger, cinnamon and salt.

Grease and flour a small cookie sheet (jelly roll pan).

Put in the above mixture and bake at 350℉ (180℃) F for 20 minutes.

SPRINKLE “cake” with powdered sugar and tip onto a linen towel.

Roll and refrigerate for 30 minutes.

Filling: Mix together -1 cup Powdered sugar, softened cream cheese, butter and vanilla.

Spread over “cake".

Again “roll” the cake and refrigerate.

Slice and Enjoy.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 81g (2.9 oz)
Amount per Serving
Calories 247 40% from fat
 % Daily Value *
Total Fat 11g 17%
Saturated Fat 6g 32%
Trans Fat 0g
Cholesterol 82mg 27%
Sodium 194mg 8%
Total Carbohydrate 11g 11%
Dietary Fiber 1g 3%
Sugars g
Protein 8g
Vitamin A 40% Vitamin C 1%
Calcium 4% Iron 6%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free
 
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