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Pumpkin and Cream Cheese Roll-up Recipe

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This recipe for Pumpkin and Cream Cheese Roll-up, by , is from The Martinez Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Mary Goen
Added: Wednesday, April 4, 2007


3/4 c. sifted all-purpose flour
1 tsp. baking powder
2 tsp. ground cinnamon
1 tsp. pumpkin pie spice
1/2 tsp. ground nutmeg
1/2 tsp. salt
3 eggs, slightly beaten
1 c. sugar
2/3 c. canned solid-pack pumpkin
1 c. chopped pecans

Cream Cheese Filling:
1 c. sifted 10x confectioners' sugar
1 8oz. pkg. cream cheese
6 tbsp. butter
1 tsp.vanilla extract

Preheat oven to 375. Grease a 14x10x1 inch 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 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 pecans.

Bake at 375 for 15 minutes or until center springs back when lightly touched with fingertips.

Loosen cake around edges with a knife. Invert onto clean damp towel dusted with 10x confectioners sugar; peel off wax paper. Trim 1/4 inch 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 .

Cream Cheese Filling
Beat together 1 c. sifted 10x confectioners' sugar, 1 pkg. 8oz. softened cream cheese, 6 tbsp. butter and 1 tsp.vanilla until until smooth.




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