Shared by Dr. Bryan Hallmark, Superintendent of Sealy Independent School District “This is one of my favorite fall desserts.”
Dough
1 cup of sugar
2/3 cup of flour
3 eggs
1/2 teaspoon of baking soda
3/4 teaspoon of cinnamon
2/3 cup of canned pumpkin Filling
12 ounces of cream cheese
3 tablespoons of softened margarine
1 teaspoon of vanilla extract
1 cup of powdered sugar
1 cup of chopped pecans Mix the dough ingredients and pour onto a foil-lined cookie sheet.
Spray the foil with cooking spray before pouring the dough. Bake at 350 degrees for 15 minutes. Sprinkle half of the powdered sugar onto the counter, the size of the cookie sheet. While the cake is still warm, lift the foil out of the pan and turn it onto the powdered sugar surface and evenly spread the filling. Gently roll it up lengthwise. Sprinkle with the remaining powdered sugar and let cool. Wrap it up with plastic wrap to store in the refrigerator. Slice and serve chilled or at room temperature.
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