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This recipe for PUMPKIN ROLL, by , is from GRAMMY'S FAMILY COOKBOOK : A SELECTION OF OUR FAMILY'S FAVORITE RECIPES, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Added: Tuesday, January 20, 2009


3/4 c flour
1 tsp baking powder
2 tsp cinnamon
1 tsp ginger
1/2 tsp nutmeg
sprinkle of salt
3 whole eggs
1 c sugar
2/3 c canned pumpkin
1 tsp lemon juice
1 c finely chopped pecans ( optional )
1 c powdered sugar
8 oz cream cheese
4 Tbsp butter
1/2 tsp vanilla

Preheat oven to 375.Sift together the flour, baking powder, cinnamon, ginger, nutmeg and salt. Set aside. Beat eggs for 5 minutes with a mixer, they will be thick. Gradually add 1 cup sugar, then pumpkin and lemon juice. Fold dry ingredients into pumpkin mix. Spread onto a greased and floured jelly roll pan, sprinkle with nuts. Bake 15 minutes. Loosen edges and turn out onto waxed paper. Sprinkle with powdered sugar. Roll up together, starting at the narrow edge. Cool and unroll. Combine filling ingredients, mix well. Spread onto pumpkin roll and roll it back up. Store in the refrigerator. Slice and serve.

Personal Notes:
Personal Notes:
Can anyone imagine Christmas without these?!?
These are a great gift!
When we bake ours, we spread the pumpkin mixture onto waxed paper lined pans, then after they are baked and before we roll them up, we peel the waxed paper off.




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