"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Pumpkin Roll Recipe

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

Contributor:  
Contributor:  
Maria Monaco Rex
Added: Tuesday, June 23, 2009

Category:
Category:

Ingredients:  
Ingredients:  
3 eggs
1 cup of sugar
2/3 cup of canned pumpkin
1 cup of flour
1 tsp of baking soda
1/2 tsp cinnamon
1/4 tsp salt
Filling:
8 oz. cream cheese- softened to room temp.
2 tbs butter-softened
3/4 tsp vanilla
1 cup of powdered sugar

Directions:
Directions:
Preheat oven to 350. Beat 1st three ingredients. add next four ingredients; mix well. Spray 10 1/2 x 15 1/4 x 1" pan with cooking spray. Cover with parchment paper. Spray top of parchment paper with cooking spray. Pour mixture on pan. Bake 15-20 mins. Roll cake to cool (roll in paper).
Filling: Mix all ingredients for the filling together. Unroll cake. Spread filling on cake and re-roll cake without the parchment paper. Wrap in plastic wrap. Cool in fridge for 2-3 hours. Sprinkle with additional powdered sugar before serving.

Personal Notes:
Personal Notes:
I serve this a Christmas and Thanksgiving.

 

 

 

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