"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin


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This recipe for PUMPKIN ROLL WITH CREAM CHEESE FILLING, by , is from Mary Jo's Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Mary Jo Creevy
Added: Monday, November 3, 2008


¾ c. flour
½ t. baking powder
½ t. soda
½ tsp. cinnamon
½ tsp. ground cloves
¼ tsp. salt
3 eggs
1 c. sugar
2/3 c. Libby’s 100% Pure Pumpkin
1 c. chopped walnuts (optional)

1 pkg (8 oz. cream cheese, softened)
1 c. xxx sugar
6 T. softened butter
1 tsp. vanilla
XXXX sugar

Preheat oven to 375. Grease 15x10” jelly roll pan; line w/wax paper. Grease and flour paper. Sprinkle towel with xxx sugar.

Combine flour, baking powder, soda, cinnamon, cloves and salt in small bowl. Beat eggs and sugar in large mixer til thick. Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared pan. Sprinkle w/nuts, if desired.

Bake for 13-15 minutes or until top of cake springs back when touched. Immediately loosen and turn cake onto prepared towel. Carefully peel off paper. Roll up cake and towel together starting with narrow end. Cool on wire rack.

Beat cream cheese, xxx sugar, butter and vanilla until smooth. Carefully unroll cake; remove towel. Spread cream cheese mixture over cake. Re-roll cake. Wrap in plastic wrap and refrigerate at least 1 hour. Sprinkle with xxx sugar before serving, if desired. Makes 10 servings.




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