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Pumpkin Spice Roll Recipe

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

Susan Kovash
Added: Saturday, May 24, 2008


3/4 cup plus 2 tbsp. powdered sugar, divided
3/4 cup flour
1 1/2 tsp pumpkin pie spice
1 tsp. baking powder
1/4 tsp. salt
3 eggs
1 cup sugar
3/4 cup canned pumpkin
1 cup chopped walnuts
4 oz. cream cheese, softened
1 1/2 cup Cool Whip, thawed (1/2 of 8 oz. tub)

Preheat oven to 375. Grease 15 x 10 x 1 baking pan. Line with wax paper; grease and flour wax paper. Sprinkle clean towel with 1/4 cup of the powdered sugar.
Mix flour, spice, baking powder and salt; set aside. Beat eggs and sugar in large bowl with electric mixer on high speed until thickened. Add pumpkin; mix well. Add flour mixture; beat just until blended. Spread evenly into prepared pan; sprinkle with walnuts.
Bake 15 minutes or until top of cake springs back when touched. Immediately invert cake onto towel; remove pan. Carefully peel off paper. Starting at one of the short sides, roll up cake and towel together. Cool completely on wire rack.
Beat cream cheese and 1/2 cup of the powdered sugar in medium bowl with electric mixer on medium speed until well blended. Add whipped topping; mix well. Carefully unroll cake; remove towel. Spread cream cheese mixture over cake. Reroll cake; wrap in plastic wrap. Refrigerate at least 1 hour before serving. Slice and sprinkle with the remaining 2 tbsp powdered sugar just before serving.




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