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Libby's Pumpkin Roll Recipe

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

Angie Duke-Haynes
Added: Sunday, July 22, 2007


3/4 cup of all purpose flour
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp ground cinnamon
1/2 tsp ground cloves
1/4 tsp salt
3 large eggs
1 cup of granulated sugar
2/3 cup of Libby's Pure Pumpkin
1 cup of chopped walnuts

1 pkg (8 oz) cream cheese, softened
1 cup of sifted powdered sugar
6 tbsp butter
1 tsp vanilla
Powdered sugar

Cake: Preheat oven to 375. Grease 15 x 10 inch jelly roll pan, line with wax paper. Grease and flour paper. sprinkle a thin cotton kitchen towel with powdered sugar.

Combine flour, baking soda, cinnamon, cloves and salt. Beat eggs and sugar in a large mixer bowl until thick. beat in pumpkin. Stir in flour mixture. Spread evenly into a prepared pan. Sprinkle with nuts.

Bake 13-15 minutes until top of cake springs back when touched. Immediately loosen and turn the cake onto prepared towel. Carefully peel off paper. Roll cake and towel up together starting wtih the narrow end. Cool on a wire rack.

FILLING: Beat cream cheese, powdered sugar, butter and vanilla extract in a small mixer bowl until smooth. Carefully unroll cake; remove towel. Spread cream cheese mixture over cake. reroll cake. Wrap in plastic wrap and refrigerate at least one hour. Sprinkle with powdered sugar before serving.

Number Of Servings:
Number Of Servings:
Personal Notes:
Personal Notes:
I made this for Thanksgiving one year. I love this recipe!! Yummy!




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