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Pumpkin Roll Recipe

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This recipe for Pumpkin Roll, 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:  
Bobbi Lee
Added: Sunday, November 2, 2008

Category:
Category:

Ingredients:  
Ingredients:  
3 eggs
1 cup white sugar
2/3 cup solid pack pumpkin puree
1 tsp lemon juice
1/2 tsp salt
2 tsp ground cinnamon
1 tsp ground ginger
1 cup chopped pecans
confectioners' sugar for dusting

Filling:
1 8 oz pk cream cheese (I use Neuschaftel)
4 tbs butter
1 cup confectioner's sugar
1/2 tsp vanilla extract
confectioners sugar for dusting

Directions:
Directions:
1. Preheat oven to 350 degrees. Grease and flour a 10/15 inch jellyroll pan.
2. In a large bowl, beat eggs and sugar with an electric mixer on high speed for five minutes. Gradually mix in pumpkin and lemon juice. Combine the flour, baking powder, salt, cinnamon and ginger; stir into the pumpkin mixture. Spread batter evenly into the prepared pan. Sprinkle pecans over the top of the batter.
3. Bake for 10-12 minutes, or until the center springs back when touched. Loosen edges with knife. Turn out on dishtowel dusted with confectioners' sugar. Roll up cake in towel, rolling from narrow edge. Cool completely (about 20 minutes)
4. In medium bowl, combine cream cheese, butter, 1 cup confectioners sugar, and vanilla. Beat until smooth.
5. Unroll pumpkin cake, very gently. Spread with filling, and roll back up. Place cake seam side down on long sheet of waxed paper, and dust with confectioners sugar. Wrap in waxed paper, twist ends of paper like candy wrapper. Refrigerate overnight. Serve chilled.

Number Of Servings:
Number Of Servings:
15 or less
Preparation Time:
Preparation Time:
25 min. prep., cook about 10-15 minutes; refrigerate about 24 hours
Personal Notes:
Personal Notes:
This is the same filling used in Bonnie's chocolate roulage.

 

 

 

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