Pumpkin Roll
log
Yield
4 servingsPrep
10 minCook
20 minReady
30 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | large |
eggs
|
|
| 1 | cup |
sugar
|
|
| ⅔ | cup |
pumpkin
|
|
| ¾ | cup |
all-purpose flour
|
|
| 1 | teaspoon |
baking soda
|
|
| 2 | teaspoon |
cinnamon
|
|
| 0 | x |
filling
|
* |
| 6 | ounces |
cream cheese
|
|
| 4 | tablespoons |
butter
|
|
| ½ | teaspoon |
vanilla extract
|
|
| 2 | cups |
powdered sugar
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | large |
eggs
|
|
| 237 | ml |
sugar
|
|
| 158 | ml |
pumpkin
|
|
| 177 | ml |
all-purpose flour
|
|
| 5 | ml |
baking soda
|
|
| 1E+1 | ml |
cinnamon
|
|
| 0 | x |
filling
|
* |
| 173.4 | ml/g |
cream cheese
|
|
| 6E+1 | ml |
butter
|
|
| 2.5 | ml |
vanilla extract
|
|
| 473 | ml |
powdered sugar
|
|
Directions
Beat eggs, add sugar, beat again.
Stir in pumpkin, flour, soda, cinnamon, mix well.
Grease pan, layer of wax paper(greased).
Pour into pan, spread until smooth 12- 15 min at 375℉ (190℃).
Turn onto towel (smooth) sprinkled with powdered sugar, remove paper sprinkle and roll into towel.
Cool for 30 min.
Unroll fill with cream cheese filling roll back up.
