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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 10 |
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I do not know where this recipe actually originated, but my sister gave it to me a few years ago. I have made them since and given them away as gifts. Of course, I've kept them and ate them myself, too, after adjusting them to a Sugar-Free Recipe - Yummie!! Ingredients:
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 |
Directions:
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.
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