All I have to say is YUM! I almost wait for Thanksgiving to come around so I can bring these delish rolls into my life again! Every time I bring these to work or get-togethers people request the recipe or a least another slice. They are the perfect mixture of pumpkin goodness and semi sweet cream cheese filling.
2/3 cup pumpkin
1 cup sugar
1 teasp.baking soda
¾ cup flour
1 cup chopped walnuts (optional)
Mix eggs, pumpkin, sugar, baking soda, cinnamon and flour together.
Grease 10×15 cookie sheet and then top with wax paper or parchment paper.
Pour mixture into pan. Sprinkle with chopped walnuts (optional).
Place into 375 degree oven for 12-15 minutes, keep an eye on it to make sure it doesnt burn. REMOVE from cookie sheet.
And turn onto a sugar-covered terry towel and let COOL. Remove waxed-paper.
Cream Cheese Center Mixture:
2 TBLS. Butter
8 Ounces Softened Cream Cheese
¾ tsp. vanilla
1 cup confectioner’s sugar
Mix above together until creamy and smooth.
Spread this mixture on the cooled cake after removing waxed-paper.
Roll it as a jelly roll. (It is makes for a spongy cake that should should roll easily.)
Refrigerate two hours before serving, or freeze for later.
This recipe can be easily doubled or tripled.