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Pumpkin Roll Recipe

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

Contributor:  
Contributor:  
Patti Hopkins
Added: Monday, November 24, 2008

Category:
Category:

Ingredients:  
Ingredients:  
Cake :
3 eggs
1 cup sugar
2/3 cup pumpkin
1 tsp lemon juice
3/4 cup flour
1 tsp baking powder
2 tsp cinnamon
1 tsp ginger
1/2 tsp nutmeg
1/2 tsp salt

Cream Cheese Spread :
8 oz cream cheese
1 cup powdered sugar
1 tsp vanilla
4 tsp butter
1 cup chopped pecans

Directions:
Directions:
Beat eggs for 5 minutes. Add: sugar, pumpkin and lemon juiceand beat until well blended.

In separate bowl, mix: flour, baking powder, cinnamon, ginger, nutmeg and salt. Stir into pumpkin mixture. Spread into 15 x 10 cookie sheet (floured and greased with wax paper).

Bake 15 minutes at 350. Turn out on tea towel well covered with powdered sugar. Carefully remove was paper. Roll up cake along with towel and let it cool about 1 hour on rack.

With Mixer Blend: cream cheese, powdered sugar, vanilla, butter until smooth. Add pecans if desired.

Unroll pumpkin roll and spread cream cheese mixture on it. Roll cake with cream cheese back up . Cover with plastic wrap. Refrigerateover night before slicing. Sprinkle with powered sugar just before serving.

Number Of Servings:
Number Of Servings:
10 to 12
Preparation Time:
Preparation Time:
45 min.
Personal Notes:
Personal Notes:
Don't cool cake much longer than 1 hour before unrolling and spreading cream cheese and re-rolling in order to prevent cake from cracking.

 

 

 

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