"The belly rules the mind."--Spanish Proverb

Martha's Famous Pumpkin Roll Recipe

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This recipe for Martha's Famous Pumpkin Roll, by , is from Kathryn & Robert Elder Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Teresa English
Added: Monday, February 4, 2008


3 eggs
2/3 c canned pumpkin
1 C sugar
3/4 c flour
1 t cinnamon
1 t baking soda
1 c chopped nuts, optional

1 8-oz pkg. cream cheese, softened
2 T butter, softened
3/4 t vanilla
1 c powdered sugar

Cream eggs, pumpkin and sugar. Add flour, cinnamon and baking soda and mix well. Pour batter into a 15X10" jelly roll pan which as been lined with waxed paper and sprayed with Pam. If desired, sprinkle with nuts. Bake in preheated 375 oven for 15 minutes. Turn cake onto a clean dishtowel (or heavy paper towels) which have been covered with 1/2 cup powdered sugar. Remove waxed paper. Roll lengthwise. Let cool one hour.

Make filling by combining ingredients and mixing well. Unroll cake. Spread with filling. Roll again. Refrigerate. May be frozen.

Personal Notes:
Personal Notes:
These are the best pumpkin rolls ever! Martha sent her son to Australia by selling 900 of these babies. Every year she comes to my house and I pretend that I don't remember how to make them so she gives me lessons again. By the way, if you want to make them for gifts, one large can of pumpkin makes 5 rolls.




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