Nate & Kenda Collier’s Cream Cheese Pumpkin Roll

  • 3 eggs
  • 1 cup sugar
  • 2/3 cup pumpkin
  • 1/2 teaspoon cinnamon
  • 3/4 cup self-rising flour
  • 2 tablespoons melted margarine
  • 8 ounces cream cheese
  • 3/4 teaspoon vanilla
  • 1 cup confectioner’s sugar (powdered)
  • chopped walnuts (optional)
  1. Grease a 10 x 15 inch cookie sheet. Line with wax-paper, and grease again.
  2. Mix in order: eggs, sugar, pumpkin, and cinnamon. Sift in the flour. Spread into pan and sprinkle with nuts, if desired.
  3. Bake at 350 degrees F for 15 minutes.
  4. Turn onto a flat tea towel that has been dusted with powdered sugar. Roll from short end (10 inch side) up into the log, wax-paper, towel, and all.
  5. Place in the refrigerator to cool completely.

Filling: Make the filling just before you remove the cooled log from the refrigerator.

  • Beat together the melted margarine, cream cheese, vanilla, and powdered sugar until smooth.
  • Unroll the log and remove the wax-paper.
  • Spread the creamy filing onto cake and roll cake back up, ignoring the towel.
  • Place in aluminum foil and refrigerate.
  • When completely cooled, slice and serve or freeze for later.


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