Cream Cheese Filled Pumpkin Roll
 

Cream Cheese Filled Pumpkin Roll

This came off the back of a can of Libby's Pumpkin around 1960.

3 eggs
2/3 cup canned pumpkin
1 cup granulated sugar
3/4 cup cake flour
1/2 teaspoon salt
1 teaspoon baking soda
1 teaspoon ground cinnamon

Mix all ingredients until smooth. Line jelly roll pan with buttered wax paper.
Pour cake mixture on top. Bake for 18 minutes at 375 F. Remove on to dish
towel, remove wax paper and roll up. Cool, then unroll and spread with filling.
Once the filling is spread, re-roll the bread, and slice.

Filling:

8 ounces cream cheese, softened
2 tablespoons unsalted butter
1 tablespoon pure vanilla extract
1 cup powdered sugar

Mix all together until well combined and creamy.



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