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Pumpkin Roll w/ Cream Cheese Filling Recipe

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This recipe for Pumpkin Roll w/ Cream Cheese Filling, by , is from Our Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Juanita Russell
Added: Tuesday, August 7, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 c 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 lg Eggs
1 c Sugar
2-3 c Canned Pumpkin

Filling:
1 8 oz pkg Cream Cheese (softened)
1 c Powdered Sugar (sifted)
6 tbl Butter or Margarine (softened)
1 tsp Vanilla Extract

Directions:
Directions:
Preheat oven to 375. Grease 15x10 jelly roll pan. Line with wax paper. Grease and flour wax paper. Sprinkle linen towel with powdered sugar. Combine flour, baking powder, baking soda, cinnamon, cloves and salt in bowl. Beat eggs and sugar in mixer until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared pan. Bake 13-15 mins or until top of cake springs back when touched. Immediately loosen and turn cake onto prepared towel. Carefully peel off paper. Roll up cake and towel together starting with narrow end. Cool on wire rack. Beat cheese, powdered sugar, butter and vanilla in mixer until smooth. Unroll cake and remove towel. Spread cheese mixture over cake. Reroll cake. Wrap in plastic wrap and refrigerate at least 1 hour. Sprinkle with powdered sugar

Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
10 Mins
Personal Notes:
Personal Notes:
The high school makes this all the time - its wonderful!

 

 

 

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