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- Dec 8, 2003
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3 eggs
1 cup sugar
2/3 cup pumpkin can
1 teasppoon lemon juice
3/4 cup All_ purpose flour
1 teaspoon baking powder
2 teaspoons cinnamon
1 teaspoon ginger
1/2 teaspoon nutmeg
1/2 teaspoon salt
large bowl, eggs and sugar beating well. add pumpkin and lemon juice mixing til belended.
seprate bowl for flour, baking powder, spices and salt together then add one egg in large bowl together... greased or butter pam on 10 by 15 minch sheet pan...
350 for oven and cooking for 15 min then take it out and let cool for 1 hr (make sure dont let warm or u break rolls) so pam on wax paper (make sure not stick on it) then put rolls on wax paper..
Filling:
8 ounces cream cheese (soft)
4 tablespoons butter
1 cup powdered sugar
1/2 teaspoon vanilla
together cream cheese and butter mix well , stir in powdered sugar and vanilla til smooth then put over cake and start rolls and put on plastic wrap ( make sure pam on it) then put in freezes for 1 hr and rather overnight.. i rather overnight cuz of more taste better... smiles..
1 cup sugar
2/3 cup pumpkin can
1 teasppoon lemon juice
3/4 cup All_ purpose flour
1 teaspoon baking powder
2 teaspoons cinnamon
1 teaspoon ginger
1/2 teaspoon nutmeg
1/2 teaspoon salt
large bowl, eggs and sugar beating well. add pumpkin and lemon juice mixing til belended.
seprate bowl for flour, baking powder, spices and salt together then add one egg in large bowl together... greased or butter pam on 10 by 15 minch sheet pan...
350 for oven and cooking for 15 min then take it out and let cool for 1 hr (make sure dont let warm or u break rolls) so pam on wax paper (make sure not stick on it) then put rolls on wax paper..
Filling:
8 ounces cream cheese (soft)
4 tablespoons butter
1 cup powdered sugar
1/2 teaspoon vanilla
together cream cheese and butter mix well , stir in powdered sugar and vanilla til smooth then put over cake and start rolls and put on plastic wrap ( make sure pam on it) then put in freezes for 1 hr and rather overnight.. i rather overnight cuz of more taste better... smiles..