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Pumpkin Roll Recipe

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

Contributor:  
Contributor:  
Renee Ryder
Added: Sunday, November 30, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1/4 c. powdered sugar (for towel)
3/4 c. flour
1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. cinnamon
1/4 tsp. salt
3 large eggs
1 c. granulated sugar
2/3 c. pumpkin mix
1 c. walnuts

Filling
1 pkg. (8 oz.) cream cheese
1 c. powdered sugar
6 Tbsp. butter
1 tsp. vanilla
powdered sugar

Directions:
Directions:
Pre-heat oven to 375F. Grease 15" x 10" jelly pan and line with wax paper. Grease and flour. Sprinkle cotton towel with the powdered sugar that we set aside. Combine flour, baking powder, soda and cinnamon in a small bowl. Beat eggs and sugar until thick; beat in pumpkin. Stir in the flour bowl mixture. Spread evenly over the prepared pan. Bake 13 - 15 minutes. When done to the point where the cake springs back when pushed down, take out of the oven and turn it over onto the sugared towel (it doesn't call for you to do this but I do). Use some granulated sugar and sprinkle on the top side of the cake before you roll the cake in the t-towel, this way neither side will stick to the towel. Starting at the narrow end roll the cake up in the towel and put on a wire rack to cool. For filling, beat your cream cheese, butter, powdered sugar and vanilla. When cake is cooled, unroll; spread filling over the cake and re-roll. Refrigerate for at least an hour before serving. Sprinkle with powdered sugar before serving.

Number Of Servings:
Number Of Servings:
Depends on how thick you slice it.
Preparation Time:
Preparation Time:
30 mins

 

 

 

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