"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Pumpkin Roll with Cream Cheese Filling Recipe

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This recipe for Pumpkin Roll with Cream Cheese Filling, by , is from Family Favorites from Grandmother's Kitchen, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Kim Batts
Added: Tuesday, September 2, 2008


Powdered Sugar, for garnishing the top
3/4 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 large eggs
1 c. granulated sugar
2/3 c. Libbys 100% pure pumpkin

1 pkg. (8 oz.) cream cheese, softened
1 c. sifted powdered sugar
6 Tbsp. butter, softened
1 tsp. vanilla extract
Powdered Sugar

Preheat over to 375. Grease 15x10 inch jelly roll pan; line with wax paper. Grease and flour paper. Sprinkle towel with powdered sugar. Combine flour, baking powder, soda, cinnamon, cloves, and salt in small bowl. Beat eggs and sugar in large mixer bowl until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared pan. Bake for 13 to 15 minutes or until top of cake springs back when touched. Immediately loosen and turn cake onto towel sprinkled with powdered sugar. Carefully peel off paper. Roll up cake and towel together, starting with narrow end. Cool on wire rack. Beat cream cheese, powdered sugar, butter, and vanilla in 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.

Preparation Time:
Preparation Time:
45 minutes




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