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3 eggs beaten
2 Tablespoons butter, softened
1 cup white sugar
8 ounces cream cheese
1/2 teaspoon ground cinnamon
1 cup powered sugar
2/3 cup pumpkin puree
1/4 teaspoon vanilla
1 teaspoon baking soda
3/4 cup all-purpose flour
powered sugar for dusting
1.)preheat oven to 375. Butter or grease one 10x15 inch jelly roll pan
2.) in a mixing bowl blend eggs, sugar, cinnamon and pumpkin. In seperate bowl mix flour and baking soda. Add to pumpkin mixture and blend until smooth. Evenly spread the mixture over the jelly roll pan.
3.)Bake 15-25 minutes. remove from oven and allow to cool just enough to handle.
4.)remove cake from pan and plance on tea towel, (COTTON not TERRY CLOTH) Roll up the cake by rolling a towel inside cake and place seam side down to cool.
5.)Prepare the frosting by blending together the butter, cream cheese, powered sugar and vanilla.
6.) when cake is completely cooled unroll and spread with cream cheese filling. Roll up again WITHOUT towel. Wrap with plastic wrap and refrigerate until ready to serve. Sprinkle top with powered sugar and slice.
If you are making this ahead of time after you wrap with the plastic wrap, wrap good and tight in foil and place in freezer. I have put them in the freezer 5 days before I needed them and they were still just as good as when I first made them!!
Hope this helps someone and ENJOY!
Amiee
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Amiee Lindstrom
NW OKC, OK
$$ saved in 06:$3,782.68
$$ saved in 07:$13,398.23
$$ saved in 2008:$15,191.68
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