"No man in the world has more courage than the man who can stop after eating one peanut."--Channing Pollock

Pumpkin Roll Recipe

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This recipe for Pumpkin Roll, by , is from The Hurley Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Sandi Shaw
Added: Sunday, May 20, 2007

Category:
Category:

Ingredients:  
Ingredients:  
3 eggs
1 cup sugar
2/3 cups pumpkin
2/3 cups flour
1 teaspoon soda
1 teaspoon pumpkin pie spice
crushed walnuts (optional)
1 cup powdered sugar
8 ounces cream cheese
4 tablespoons butter
1 teaspoon vanilla

Directions:
Directions:
Preheat oven to 350 degrees. Mix flour, soda and pumpkin pie spice and set aside. Blend eggs, sugar and pumpkin. Add flour mixture and mix well. Spread onto a well-greased ( I use parchment paper) jelly roll pan allowing mixture to taper at one end (helps with the rolling once cooked.) Sprinkle nuts over batter, if desired. Bake for 10-15 minutes.
Mix remaining ingredients and set aside in refrigerator. Once pumpkin cake is cooled, turn out on a cheese cloth (or all-white dish towel) lightly dusted with powdered sugar, roll loosely and let cool (this will help form the roll). Once cooled to room temperature, mix cream cheese mixture to soften. Unroll pumplin cake and spread cream cheese mixture leaving a 1/4" border (the cream cheese will spread and may ooze out the sides once you start to roll. This will save some filling.) Roll pumpkin starting from the tapered end. Powder outside of roll before wrapping in wax paper or foil so not to stick to wrapping and chill for at least 1 hour. When ready to serve slice 1/4" thick and garnish with powdered sugar and cinnamon.

Preparation Time:
Preparation Time:
approx 1 hour start to finish
Personal Notes:
Personal Notes:
This is Jordan's favorite; she has mastered this and she believes hers is better than mine!!

 

 

 

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