"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Pumpkin Roll with Cream Cheese Recipe

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

Contributor:  
Contributor:  
J Sue Townsend
Added: Saturday, October 11, 2008

Category:
Category:

Ingredients:  
Ingredients:  
Cake
3/4 c. flour
1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. cinnamon
1/2 tsp. ground cloves
1/4 tsp. salt
3 large eggs
1 c. sugar
2/3 c. pumpkin
1 c. chopped walnuts

Filling
1 c. powdered sugar
6 T. butter, softened
1 tsp. vanilla

Directions:
Directions:
Preheat oven to 375. Grease 15x10 jelly-roll pan; line with wax paper. Grease and flour paper. Sprinkle towel with a little bit of powdered sugar.

Combine flour, baking powder, baking soda, cinnamon, cloves and salt in a small bowl. Beat eggs and sugar in large mixer bowl until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly into pan. Sprinkle with nuts.

Bake for 13-15 min or until top of cake springs back when touched. Immediately loosen and turn cake out onto prepared towel.

Carefully peel off wax paper. Roll up cake and towel together, starting at narrow end. Cool on wire rack.

Beat cream cheese, powdered sugar, butter and vanilla in a small mixer bowl until smooth. Unroll cake and spread cream cheese mixture over cake. Reroll cake. Wrap in plastic wrap and refrigerate at least one hour.

Sprinkle with powdered sugar before serving.

Number Of Servings:
Number Of Servings:
10 servings

 

 

 

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