Pumpkin Roll

Total Time: 50 mins Preparation Time: 30 mins Cook Time: 20 mins

Ingredients

• Servings: 10
• 1 cup splenda sugar substitute
• 2/3 cup pumpkin
• 3 eggs
• 3/4 cup all-purpose flour
• 1/2 teaspoon cinnamon
• 1 teaspoon salt
• 1 teaspoon baking soda
• 3/4 cup pecans, chopped
• 1 cup powdered sugar (mock powdered sugar made with splenda)
• 1 (8 ounce) package cream cheese, room temp
• 1 teaspoon vanilla
• 2 tablespoons butter

Recipe

• 1 preheat oven to 350°f.
• 2 grease cookie sheet and place wax paper over it. (i also spray wax paper with cooking spray).
• 3 pour batter over wax paper and sprinkle with chopped nuts.
• 4 bake 15 - 20 minutes.
• 5 sprinkle with powdered sugar.
• 6 turn cake out on clean dish towel & peel off wax paper.
• 7 roll lengthwise and place in freezer for 20 minutes.
• 8 while cake is in freezer, mix filling by adding all ingredients and mixing until smooth.
• 9 take cake out of freezer and unroll.
• 10 spread filling all over cake.
• 11 roll back without dish towel.
• 12 wrap in foil and freeze.
• 13 remove 15 minutes before serving.