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Pumpkin & Cream Cheese Roll-Up Recipe

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This recipe for Pumpkin & Cream Cheese Roll-Up, by , is from Celebrations with Food, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Juanita Berry
Added: Wednesday, January 10, 2007


3/4 cup sifted all purpose flour
1 tsp. baking powder
2 tsp. cinnamon
1 tsp. pumpkin pie spice
1/2 tsp. nutmeg
1/2 tsp. salt
3 eggs, slightly beaten
1 cup sugar
2/3 cup canned solid pack pumpkin
1 cup chopped walnuts
Cream Cheese filling (recipe follows)

Preheat oven to moderate (375). Grease a 15X10X1 in. jelly roll pan. Line with wax paper; grease and flour the wax paper. Sift flour, baking powder, cinnamon, pumpkin pie spice, nutmeg and salt onto another piece of wax paper. Beat eggs and sugar in large bowl until thick and fluffy; beat in pumpkin. Stir in sifted dry ingredients all at once. Pour into prepared pan. Spread evenly with rubber spatula. Sprinkle with nuts. Bake in preheated oven for 15 min. or until center springs back when lightly touched with fingertips. Loosen cake around edges with a knife. Invert onto clean damp towel dusted with powdered sugar; peel off wax paper. Trim 1/4 in. from all sides. Roll up cake and towel together from short side. Place seam side down on wire rack. Cool completely. Unroll cake. Spread with cream cheese filling. Reroll cake. Refrigerate until ready to serve

Cream Cheese Filling
Beat together 1 cup powdered sugar
1 pkg. (8 oz) softened cream cheese
6 tbsp. butter
1 tsp. vanilla
until smooth




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