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

Pumpkin Roll Recipe

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

Contributor:  
Contributor:  
Robert Beideman
Added: Monday, September 8, 2008

Category:
Category:

Ingredients:  
Ingredients:  
3 Eggs
1 Cup Sugar
2/3 cup cooked pumpkin (1/2 can)
1 teaspoon baking soda
1 teaspoon cinnamon
3/4 cup Flour

Filling:
8 ounce cream cheese (softened)
2 tablespoons of margarine (softened)
1 cup 10x confectioner sugar
1 teaspoon vanilla

Directions:
Directions:
Preheat oven to 375. Grease jelly roll pan and line with wax paper.
Beat eggs and granulated sugar until creamy.
Add pumpkin, baking soda, cinnamon and flour. Mix well and pour into jelly roll pan.
Bake for 15 minutes.
Use a clean cotton towel. Sprinkle towel with confectioner sugar. Turn baked cake onto towel, sprinkle with confectioner sugar. Gradually roll up cake, towel and all. Let rolled cake cool.

Mix cream cheese, margarine, confectioner sugar and vanilla.

Unroll cake and spread cream cheese mixture evenly. Reroll cake without the towel. Wrap with wax paper and refrigerate for at least 1-2 hours.

Slice about 3/4 inches for each piece.

Number Of Servings:
Number Of Servings:
about 12 per roll
Preparation Time:
Preparation Time:
About 1 hour for cake part and 30 minutes for filling.
Personal Notes:
Personal Notes:
I usually make a double batch or about 4 pumpkin rolls. Great for Halloween parties!

 

 

 

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