Skip to content

Instantly share code, notes, and snippets.

@machty

machty/pumpkin-roll.md

Last active April 18, 2020 16:18
Show Gist options
  • Star 0 You must be signed in to star a gist
  • Fork 0 You must be signed in to fork a gist
  • Save machty/9a6c2f0c5a47fe101dc74d800e2324f6 to your computer and use it in GitHub Desktop.
Save machty/9a6c2f0c5a47fe101dc74d800e2324f6 to your computer and use it in GitHub Desktop.
Download ZIP
Raw
pumpkin-roll.md

Cream Cheese Pumpkin Roll

Ingredients

  • 3 eggs
  • 2/3 cup canned pumpkin
  • 1 cup sugar
  • 1 teaspoon of baking soda
  • 1/2 teaspoon ground cinnamon
  • 3/4 cup of flour
  • Oil for greasing
  • 1 tablespoon butter
  • Powdered sugar
  • vanilla
  • 8 oz cream cheese (1 large)--(I use neufchatel cream cheese or '1/3 light,'--always have-not a diet thing.)
  • waxpaper (well-greased aluminum foil works as backup too)

Directions

Beat eggs till foamy, and add next 5 ingredients. Grease cookie sheet (with sides). Cover pan with wax paper and grease wax paper. Pour batter onto wax paper in pan and smooth to edges. Bake at 375 degrees for exactly (yes, weirdly enough, exactly) 15 minutes. (Don't let the batter get golden but it should not be runny--just slightly moist and cake-ish.)

Have a tea towel (dish towel that is not terrycloth) ready--sprinkled with powdered sugar. Remove hot pumpkin roll with waxpaper still attached and lay on towel. Sprinkle powdered sugar on top and start rolling lengthwise, rolling towel with it. Let cool 1 hour.

Mix the filling: Mix 1 tablespoon of butter, cream cheese (softened), vanilla and 1 cup powdered sugar together till creamy.

Unroll and peel off wax paper and keep roll slightly rounded while "frosting" with the cream cheese mix. Roll up tightly, cut off ends, sprinkle outside w/ powdered sugar, wrap in saran wrap and refrigerate.

Sign up for free to join this conversation on GitHub. Already have an account? Sign in to comment