Submitted by a 100 year old mom loved by all and is a favorite for holidays or any time of year. |
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Ingredients:
3/4 cup flour
1 cup sugar
3 eggs
2/3 cup pumpkin (solid pack in can)
1 (8 oz) package of cream cheese
3/4 tsp vanilla
Pinch of salt
1 tsp baking soda
1/2 tsp cinnamon
1/2-3/4 cup chopped walnuts or pecans
2 tbs butter
1 cup powdered sugar
Beat eggs, add sugar and mix. Add pumpkin, flour, salt, baking soda, cinnamon and nuts and mix well. Use 11 x 17-inch cookie sheet with lip on sides. Spray cookie sheet with Pam. Place wax paper over Pam and spray wax paper with Pam. (Be sure to spray it good so it won't stick.) Pour mixture over wax paper (this will be a very thin layer). Bake for 15 minutes in a 350º oven. Let cool to touch.
While cake is cooling, mix cream cheese, butter, vanilla and powdered sugar in mixer. (Best to have cream cheese and butter at room temperature.) Spread cream cheese mix on cool cake and roll carefully off to wax paper. (Can be cut in half before rolled.)
Wrap in foil. Refrigerate or freeze until ready to serve. Slice and enjoy.
From the Kitchen of Virgie Kitchens, Los Angeles, California · Posted: November 11, 2021 · Recipe: 008
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