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Catie's Pumpkin Roll

<p>This recipe, passed down from my mother-in-law, is a Thanksgiving tradition in our house. We make 2 the night before, eating one then, and saving the other for the morning. It is the perfect mix of Pumpkin and Cream Cheese!</p>
16 Servings Recipe By

Ingredients

  • 15 ounces Pumpkin, Canned
  • 2 cups Sugar
  • 1 1/2 cups Flour, All-Purpose
  • 3 teaspoons Cinnamon
  • 2 teaspoons Baking Soda
  • 6 individual Egg
  • 16 ounces soften Cream Cheese
  • 1 1/2 teaspoons Vanilla Extract
  • 2 cups Powdered Sugar
  • 4 tablespoons melt Butter

Freezer Containers

Supplies

Nutritional Information

  • 1 serving = 1/8 of roll
  • 378 Calories
  • 15g Total Fat
  • 8g Sat Fat
  • 0g Trans Fat
  • 121mg Cholesterol
  • 278mg Sodium
  • 56g Total Carb
  • 1g Fiber
  • 43g Total Sugars (Includes 41g Added Sugars)
  • 6g Protein
  • 17 WW Freestyle

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. In a large bowl, combine pumpkin, eggs, sugar, flour, cinnamon and baking soda.
  2. Mix with hand mixer until smooth.
  3. Divide evenly on parchment paper lined cookie sheets.
  4. With a flexible spatula, spread the batter out evenly over entire cookie sheet.
  5. Bake at 375 degrees for 12-15 minutes.
  6. Remove from oven and cool 5 minutes on cooling rack.
  7. On a clean working surface, sprinkle a tea towel with powdered sugar and flip the pumpkin onto the towel, carefully removing the parchment paper.
  8. Starting at one end, carefully roll the pumpkin roll with the towel. This will help in the overall rolling once the filling is spread.
  9. Let cool completely on cooling rack for approximately 2 hours.
  10. In a bowl, combine cream cheese, vanilla, powdered sugar, and melted butter.
  11. After cool, unroll and spread filling over rolls, dividing evenly between the two.
  12. Roll up like a log, as tightly as possible.
  13. Wrap in waxed paper and then foil, sealing all edges.
  14. Refrigerate for 1 hour before serving.

Freeze For Later Cooking Directions

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. In a large bowl, combine pumpkin, eggs, sugar, flour, cinnamon and baking soda.
  2. Mix with hand mixer until smooth.
  3. Divide evenly on parchment paper lined cookie sheets.
  4. With a flexible spatula, spread the batter out evenly over entire cookie sheet.
  5. Bake at 375 degrees for 12-15 minutes.
  6. Remove from oven and cool 5 minutes on cooling rack.
  7. On a clean working surface, sprinkle a tea towel with powdered sugar and flip the pumpkin onto the towel, carefully removing the parchment paper.
  8. Starting at one end, carefully roll the pumpkin roll with the towel. This will help in the overall rolling once the filling is spread.
  9. Let cool completely on cooling rack for approximately 2 hours.
  10. In a bowl, combine cream cheese, vanilla, powdered sugar, and melted butter.
  11. After cool, unroll and spread filling over rolls, dividing evenly between the two.
  12. Roll up like a log, as tightly as possible.
  13. Wrap in waxed paper and then foil, sealing all edges.
  14. Place in gallon freezer bags, label and freeze.

Make From Frozen Serving Day Directions

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: In fridge
  2. Enjoy cold!

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