Pumpkin Cake Roll

November 03, 2015

157

Probably the most popular dessert next to the pumpkin pie. In less then an hour you can have this Pumpkin Cake Roll dessert ready for the freezer.

For the Cake:
3 eggs, separated
1 cup sugar, divided
2/3 cup canned pumpkin
3/4 cup all-purpose flour
1 teaspoon baking soda
1/2 teaspoon cinnamon
1/8 teaspoon salt
For the Filling:
8 ounce cream cheese, softened
2 tablespoons butter, softened
1 cup confectioners\' sugar
3/4 teaspoon vanilla extract
additional confectioners\' sugar, optional

For the Cake: Preheat oven to 375 degrees. Line a 15-inch x 1-inch baking pan with waxed paper; spray with non stick cooking spray and set aside. In a large bowl, beat egg yolks on high speed...
See the full directions on my site

Nutritions

Calories
202

Sodium
226mg
9% DV

Fat
8g
12% DV

Protein
3g
6% DV

Carbs
28g
9% DV

Fiber
1g
6% DV