"When I go to a restaurant, I always ask for a chicken and an egg, to see which comes first."--Unknown

Pumpkin Roll Recipe

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

Contributor:  
Contributor:  
KJ02713
Added: Wednesday, October 17, 2007

Category:
Category:

Ingredients:  
Ingredients:  
3 Eggs
1 cup Sugar
2/3 cup Pumpkin
1 teaspoon Lemon juice
3/4 cup All-purpose flour
1 teaspoon Baking powder
2 teaspoons Cinnamon
1 teaspoon Ginger
1/2 teaspoon Nutmeg
1/2 teaspoon Salt

Filling:
8 ounces Cream cheese -- softened
4 tablespoons Butter -- or margarine
1 cup Powdered sugar
1/2 teaspoon Vanilla

Directions:
Directions:
in large bowl, combine eggs and sugar, beating well. Add pumpkin and lemon juice, mixing until blended.
In separate bowl, combine flour, baking powder, spices and salt. Add to egg mixture, mixing well.

Spread batter into greased and waxed-paper lined 10-by-15-inch jelly-roll pan.
Bake at 350 for 15 minutes. Remove from oven. Cool for 15 minutes. Place cake on clean tea towel sprinkled liberally with powdered sugar. Cool 10 minutes longer. From 10- inch side, roll cake up in towel. Set aside and cool in refrigerator for 2 or 3 hours.

While cake is cooling in towel, prepare filling. Beat together cream cheese and butter; stir in powdered sugar and vanilla and blend until smooth.
Unroll cake. Evenly spread filling over cake. Roll up cake (without the towel). Wrap in plastic wrap or foil. Cover and chill. Slice before serving. Keep leftover slices refrigerated. This pumpkin roll freezes well.

 

 

 

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