Pumpkin Roll Recipe

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• 1 tsp salt .
• 1 (8 oz) package cream cheese, room temp .
• 3/4 c pecans, Chopped .
• 1 c powdered sugar (Mock Powdered Sugar made with Splenda) .
• Filling .
• 2/3 c pumpkin .
• 3 eggs .
• 1 tsp vanilla .
• 3/4 c all-purpose flour .
• 2 tbsps butter .
• 1/2 tsp cinnamon .
• 1 c Splenda sugar substitute .
• 1 tsp baking soda

• Step #1 Preheat Oven to 350°F.
• Step #2 Grease Cookie Sheet & place wax paper over it.
• Step #3 (I also spray Wax Paper with cooking spray).
• Step #4 Pour batter over wax paper & sprinkle with sliced nuts.
• Step #5 Bake 15 - 20 mins.
• Step #6 Sprinkle top with Powdered Sugar.
• Step #7 Turn Cake out on clean Dish Towel & peel off wax paper.
• Step #8 Roll Lengthwise & place this in freezer for 20 mins.
• Step #9 While cake is in freezer, Mix filling by adding all ingredients & mixing until smooth.
• Step #10 Take cake out of freezer & unroll.
• Step #11 Spread filling all over cake.
• Step #12 Roll back without dish towel.
• Step #13 Wrap in Foil & freeze.
• Step #14 Remove 15 mins before serving.
• Enjoy the Pumpkin Roll recipe

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Dessert / Cakes

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